Description
This salad is incredibly easy to make, requiring only a handful of ingredients and minimal prep time. It’s a budget-friendly dish that utilizes simple, fresh ingredients to create a flavorful and satisfying side.
Ingredients
- 4 cups corn kernels (fresh or frozen, about 5–6 ears of corn)
- 2 tablespoons butter
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese (or feta if you can’t find cotija)
- 1 garlic clove, minced
- Juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ cup chopped fresh cilantro
- Salt and black pepper, to tast
Instructions
Start by charring the corn to develop a deep, smoky flavor. If using fresh corn, cut the kernels off the cob. Use this corn stripper tool to make the job easier.
For frozen corn, ensure it’s thawed and patted dry to remove excess moisture. Heat a large skillet over medium-high heat and melt the butter.
Add the corn and cook for about 5–7 minutes, stirring occasionally, until the kernels develop a golden-brown char. This caramelization is key to the salad’s signature flavor.
While the corn cools slightly, prepare the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and cayenne pepper if desired.
Add the slightly cooled corn to the bowl with the dressing and stir until each kernel is well-coated. Fold in the crumbled cotija cheese and chopped cilantro.
Transfer the salad to a serving bowl and garnish with additional cotija cheese and a sprinkle of chili powder. A final squeeze of lime just before serving enhances the flavors.
Notes
Char the Corn Properly: Achieving a good char on the corn is essential for that smoky flavor. Don’t stir too frequently; allow the kernels to sit undisturbed for a minute or two to develop color before stirring.
Use Fresh Ingredients: Fresh lime juice and cilantro significantly enhance the flavor of the salad.
Adjust the Heat: Tailor the spice level to your preference by modifying the amount of cayenne pepper or adding diced jalapeños.
Make Ahead: This salad can be made a day in advance. The flavors meld and deepen over time, making it even more delicious the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Vegetarian