Smoky, sweet, salty, tangy, and slightly spicy flavors all meld together perfectly in this Mexican Street Corn Salad.
Course Appetizer, Salad
Cuisine Mexican
Keyword Mexican corn salad, Mexican street corn salad, street corn salad
Prep Time 10 minutesminutes
Cook Time 7 minutesminutes
Cooling Time 13 minutesminutes
Total Time 18 minutesminutes
Servings 10people
Calories 126kcal
Author Plating Pixels
Equipment
1 cast-iron skillet or non-stick pan
1 Large bowl
Ingredients
4cupscorn kernelsfresh, frozen, or canned
2tablespoonssalted butter
½cupcotija cheesecrumbled, plus extra for garnish
½cupchopped fresh cilantro
¼cupfinely chopped red onion
3tablespoonsMexican cremaor sour cream
2tablespoonsmayonnaise
2limesjuiced
¼teaspoonsmoked paprika
¼teaspoonground cumin
¼teaspoonchili powder
¼teaspoonsalt
⅛teaspoonblack pepper
Instructions
If using fresh corn on the cob, use a knife to vertically slice the kernels from the cob. If using canned corn, drain and discard the liquid.
Melt the butter in a cast-iron skillet or non-stick pan over medium-high heat. Add the corn kernels. Sautee for 5-7 minutes, until browned and tender. You may need to sear in separate batches depending on your pan size.
Remove the pan from the heat and cool corn completely to room temperature.
Transfer the corn to a large bowl and stir in remaining ingredients until well combined.
Sprinkle with a bit of crumbled cojita cheese and garnish with chopped cilantro. Chill until ready to serve. The salad can be served warm or cold.