Description
A vibrant and flavorful Mexican street corn salad featuring fresh corn, a tangy dressing, and a delightful blend of spices.
Ingredients
- 6 ears fresh corn (or about 4-5 cups frozen corn kernels)
- 2 Tbsp vegetable oil
- 1/3 cup mayonnaise
- 2 Tbsp Mexican crema or sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped cilantro
- 1 jalapeño, seeds removed and finely diced
- 2 cloves garlic, minced
- Juice from 2 limes (plus extra wedges for serving)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/4 red onion, finely diced
- 1 avocado, diced
- 1/4 cup chopped fresh Mexican oregano or epazote
- A few dashes of your favorite hot sauce
Instructions
- If using fresh corn, char the corn in a hot skillet with vegetable oil until all sides develop a nice golden brown color. If using frozen corn, thaw it first and skip this step.
- Allow the corn to cool for a few minutes, then cut the kernels off the cob or transfer thawed corn to a large mixing bowl.
- In another bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, salt, and pepper until well combined.
- Add the chopped cilantro, jalapeño, minced garlic, diced red onion, and corn to the creamy mixture. Stir until all the ingredients are well coated.
- Gently fold in the diced avocado and cotija cheese. Taste and adjust seasoning if needed.
- Serve immediately, or chill for an hour in the refrigerator to let the flavors marry. Garnish with extra cilantro, lime wedges, and hot sauce.
Notes
Charring the corn enhances the smoky flavor. Feel free to add seasonal vegetables or make it vegan by substituting ingredients.
