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 butter or olive oil in a large skillet or cast-iron pan over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until tender and slightly charred.
- Remove the skillet from heat and let the corn cool for a few minutes.
- In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well combined and smooth.
- Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
- Taste and season with salt and freshly ground black pepper as needed.
- Transfer the salad to a serving bowl and garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra cilantro before serving.
- Serve immediately as a side dish or chill for at least 30 minutes for flavors to meld.
Notes
Chill for better flavors and serve as a side with grilled meats or tacos.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg