Description
A zesty and flavorful Mexican Street Corn Salad with Cotija and Lime Mayo that delights the taste buds.
Ingredients
Scale
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño, finely chopped (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the corn kernels and cook for approximately 5-7 minutes, stirring occasionally, until they develop a slight char and become tender.
- In a separate bowl, whisk together the mayonnaise, lime juice, lime zest, chili powder, smoked paprika, garlic powder, and a pinch of salt and pepper until smooth and well blended.
- Remove the corn from heat and allow it to cool for a few minutes.
- In a large bowl, combine the cooled corn with the creamy dressing, crumbled Cotija cheese, chopped cilantro, diced red onion, and jalapeño (if desired).
- Gently fold the ingredients together until everything is evenly coated in the dressing.
- Adjust the seasoning to your liking, then serve right away or let it chill in the fridge for about 30 minutes to enhance the flavors before serving.
Notes
- For an extra kick, consider adding a teaspoon of chipotle powder or smoked paprika to the creamy dressing.
- You can swap Cotija cheese for feta for a different taste, or use a plant-based mayo for a vegan-friendly option.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: varies
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg