Mexican Corn Salad
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad
Cuisine Mexican
Salad ingredients:
- 3 1/2 cups corn kernels (16 ounces frozen or from about 5 fresh cobs)
- 2 tablespoons olive oil or unsalted butter
- 1 bunch fresh cilantro minced, a few leaves left for garnish.
- 1 small yellow onion, diced
- 1 medium jalapeño, finely chopped (optional)
- 2/3 cup cotija cheese, crumbled
Dressing ingredients:
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 1 teaspoon paprika
- 1/2 tablespoon chili powder
- 2 garlic cloves, minced
- 2 tablespoons fresh lime juice
- sriracha (optional)
- salt and pepper to taste
- lime wedges for garnish
Heat olive oil or butter in a saute pan on medium-high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to a large bowl and set aside.Add jalapeno, cilantro, and onion to the large bowl with corn and mix well.In a small bowl, add all dressing ingredients and mix well until smooth.Add dressing to a large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.Add remaining cheese and some cilantro.Serve or cover and store in the fridge for up to 4 days.
