Mexican Street Corn Salad
This Mexican Street Corn Salad combines the sweetness of charred corn with creamy dressing and fresh herbs, creating a vibrant and flavorful dish. Perfect as a side or a light meal, it features a delightful mix of textures and tastes that will transport you to the streets of Mexico.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 lime, juiced
- 1 tablespoon salted butter
- ⅓ bunch cilantro, chopped
- 4 cups frozen corn, thawed
- ½ cup heavy cream
- ½ red onion, diced
- ¼ teaspoon black pepper
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon salt
- 1 tablespoon lime juice
- ¼ teaspoon ground cumin
- ½ cup Cotija Cheese, crumbled
- 1 jalapeno, seeded and diced (optional)
- ½ cup mayonnaise
Instructions
- In a medium bowl, whisk together mayonnaise, heavy cream, lime juice, chipotle chili powder, and salt. Cover and refrigerate until needed.
- In a large nonstick skillet over medium-high heat, melt the butter. Add the thawed corn and cook, stirring often, until charred.
- Transfer the cooked corn to a bowl. Let it cool for 10 minutes, stirring occasionally. Add diced red onion, chopped cilantro, crumbled cotija cheese, lime juice, ground cumin, chipotle chili powder, black pepper, salt, and diced jalapeno if using.
- Pour in 1/3 to 1/2 cup of the prepared Mexican Crema. Stir everything together until well combined.
- Top the salad with additional crumbled Cotija Cheese and chopped cilantro. Serve slightly warm, at room temperature, or chilled.
Nutrition
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg