Description
A vibrant and flavorful Mexican street corn salad, perfect as a side dish or light meal, combining fresh corn, vegetables, and a creamy dressing.
Ingredients
- 4 cups corn (approximately 24 oz frozen)
- 1 tablespoon olive oil
- 1 red bell pepper (diced)
- 1 bunch fresh cilantro (minced), with a few leaves for garnish
- 1 jalapeño (diced)
- 1/2 large red onion (diced)
- 2/3 cup cotija cheese (shredded/crumbled)
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 4 tablespoons fresh lime juice (approximately 2 limes)
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
Instructions
- Heat olive oil in a sauté pan on medium-high heat. Add corn and cook until slightly charred, approximately 7-10 minutes.
- Transfer the charred corn to a large bowl and set aside.
- In the same bowl, add the diced red bell pepper, diced jalapeño, minced cilantro, and diced onion. Mix well until all ingredients are combined.
- In a small bowl, add sour cream, mayonnaise, lime juice, cumin, paprika, kosher salt, and chili powder. Mix well until smooth and fully incorporated.
- Pour the dressing over the corn and vegetable mixture, tossing to coat thoroughly.
- Add half of the cotija cheese to the salad and mix well to combine.
- Sprinkle the remaining cotija cheese and some reserved cilantro leaves on top for garnish.
- Serve and enjoy!
Notes
Use fresh corn when in season for the sweetest flavor. For an extra kick, sprinkle chili powder on top before serving.
