Description
A vibrant and delicious corn salad inspired by traditional Mexican street food, perfect for gatherings or as a refreshing side dish.
Ingredients
Scale
- 4 ears of fresh corn (or 4 cups of frozen corn, thawed)
- 1 cup of mayonnaise (or Greek yogurt for a lighter option)
- 1/2 cup of crumbled Cotija cheese (or feta cheese)
- 1/4 cup of chopped fresh cilantro (substitute with parsley if desired)
- 1 lime (juiced)
- 1 tsp chili powder (adjust based on your heat preference)
- Salt and pepper to taste
- Optional: diced avocado for creaminess
- Optional: extra lime wedges for serving
Instructions
- Begin by removing the kernels from the corn cobs if you’re using fresh corn. You can do this by standing the corn upright on a cutting board and running a sharp knife down the sides. If you’re using frozen corn, simply measure out 4 cups and set aside.
- In a medium skillet, heat a tablespoon of oil over medium heat. Add the corn and cook for about 5-10 minutes, stirring occasionally until it’s slightly charred and tender.
- Remove the skillet from heat and allow the corn to cool slightly. Once cooled, transfer it to a large mixing bowl.
- To the bowl, add the mayonnaise (or Greek yogurt), Cotija cheese, chopped cilantro, lime juice, chili powder, and a sprinkle of salt and pepper. Stir gently until well combined.
- If you’re feeling adventurous, throw in some diced avocado for a creamy texture that complements the dish.
- Serve the corn warm or at room temperature. Add lime wedges on the side for that extra citrusy pop, and enjoy!
Notes
This dish can easily be made lighter by substituting mayo with cashew cream or a dairy-free yogurt. Perfect for meal prepping!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg