Easy Mexican Street Corn Salad Recipe with Charred Corn (25 Minutes)
Make an easy Mexican street corn salad recipe with charred corn, cotija, lime, cilantro, and a creamy chili dressing. It is smoky, bright, and ready for…
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Cooking tools:
- Grill
- Grill pan
- Cast iron skillet
- Microplane
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Skillet
- Stove
- Kitchen towel
- Airtight container
- Refrigerator
Ingredients
- 6 ears fresh corn, husked, or 5 cups (750 g) thawed frozen corn kernels
- 1 tablespoon avocado oil or neutral oil
- 1/2 teaspoon kosher salt
- 1/3 cup (80 g) mayonnaise
- 1/4 cup (60 g) sour cream or Mexican crema
- 1 lime, zested and juiced, about 2 tablespoons juice
- 1 small garlic clove, finely grated
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 cup (60 g) crumbled cotija cheese, divided
- 1 small jalapeño, seeded and finely diced
- 3 green onions, thinly sliced
- 1/3 cup chopped fresh cilantro, plus more for serving
- Lime wedges, for serving
- Chili-lime seasoning or extra chili powder, optional
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