Mexican Street Corn Salad
Ingredients:
4 cups corn kernels (fresh, canned, or frozen, thawed)
1 tbsp olive oil
1/4 cup mayonnaise
1/4 cup sour cream (or Greek yogurt for a lighter option)
1/2 cup Cotija cheese, crumbled (or feta cheese as a substitute)
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1-2 cloves garlic, minced
1 tbsp fresh lime juice
1/2 tsp chili powder (plus more to taste)
Salt and pepper, to taste
Optional: a pinch of smoked paprika or cayenne pepper for extra heat
Instructions:
1. Cook the Corn:
Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are slightly charred, about 5-7 minutes. (Alternatively, you can grill the corn on the cob and cut the kernels off once charred).
2. Prepare the Dressing:
In a large mixing bowl, combine mayonnaise, sour cream, garlic, lime juice, chili powder, salt, and pepper. Mix well.
3. Assemble the Salad:
Add the cooked corn, Cotija cheese, cilantro, and green onions to the bowl with the dressing. Stir everything until the corn is well-coated.
4. Taste and Adjust:
Taste and adjust seasonings, adding more chili powder, lime juice, or salt as desired.
5. Serve:
Transfer to a serving bowl and sprinkle with extra Cotija cheese, chili powder, or cilantro for garnish.
