Ingredients
- Corn kernels (fresh or frozen) – 4 cups
- Mayonnaise – 1/2 cup
- Sour cream or Mexican crema – 1/4 cup
- Cotija cheese, crumbled – 1/2 cup
- Lime juice – 2 tablespoons
- Chili powder – 1 teaspoon
- Cilantro, chopped – 1/4 cup
- Red onion, finely chopped – 1/4 cup
Instructions
- Step 1: Grill, roast, or boil the corn kernels until tender. If using fresh corn, remove from the cob after cooking. If using frozen, thaw and drain excess water before cooking and continuing to next step.
- Step 2: In a large bowl, combine the cooked corn kernels, mayonnaise, sour cream (or crema), crumbled Cotija cheese, lime juice, chili powder, chopped cilantro, and chopped red onion.
- Step 3: Stir all ingredients together gently until well combined and the corn is evenly coated.
- Step 4: Taste and adjust seasonings as needed, adding more lime juice, chili powder, or salt and pepper to taste.
- Step 5: Serve immediately or chill for later. Garnish with additional Cotija cheese and cilantro before serving, if desired.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days, but the texture may soften slightly.
- For a quick warm-up, microwave individual servings in 30-second intervals, stirring in between, until heated through, but note that the cheese may melt.
- Serve this vibrant salad as a side dish at your next barbecue, or spoon it over grilled chicken or fish tacos for a burst of flavor.
- For a richer flavor, char the corn kernels slightly after cooking in a skillet with a drizzle of olive oil before mixing with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American