Description
A colorful and vibrant salad bursting with flavors of grilled corn, creamy dressing, and zesty lime, perfect for summer barbecues and potlucks.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels (from about 6–8 ears of corn)
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice (from 1–2 limes)
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional, for heat)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat the butter or olive oil in a large skillet or cast-iron pan over medium-high heat.
- Toss in the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is tender with golden char marks.
- Remove the skillet from heat and let the corn cool for a few minutes.
- Whisk together the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and smoked paprika in a large mixing bowl until smooth.
- Fold the cooled corn, chopped cilantro, and minced jalapeño (if using) into the dressing mixture.
- Taste and season with salt and freshly ground black pepper to your liking.
- Transfer the salad to a serving bowl and garnish with additional cotija cheese, chili powder, and cilantro.
- Serve immediately or chill for at least 30 minutes to allow flavors to meld.
Notes
You can prepare this salad a few hours in advance for gatherings. Customize by adding different veggies or using feta cheese instead of cotija.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg