Mexican Corn Salad
A vibrant and flavorful Mexican-inspired corn salad featuring grilled corn, creamy cotija cheese, tangy lime, and a hint of chili. Perfect as a side dish or light meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 ears corn, husks removed
- 0.25 cup mayonnaise
- 0.25 cup sour cream
- 0.5 cup crumbled cotija cheese
- 1 jalapeño, seeded and finely diced
- 0.25 cup chopped fresh cilantro
- 2 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Lime wedges for serving
Instructions
Preparation Steps
- Preheat a grill or grill pan over medium-high heat.
- Grill the corn, turning occasionally, until kernels are lightly charred, about 8–10 minutes. Let cool slightly, then cut the kernels off the cobs.
- In a large bowl, combine the grilled corn, mayonnaise, sour cream, cotija cheese, jalapeño, and cilantro.
- In a small bowl, whisk together the lime juice, chili powder, and smoked paprika. Pour over the corn mixture and toss to combine.
- Season with salt and pepper to taste. Serve immediately or chill for up to 2 hours for enhanced flavor.
- Garnish with extra cotija and cilantro if desired, and serve with lime wedges.
Notes
For a spicier kick, leave the seeds in the jalapeño. This salad can be made ahead and refrigerated, but best served the same day for optimal texture.