Ingredients
Scale
- 4 cups fresh corn kernels (about 4 ears of corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Grill the corn for about 10 minutes, turning occasionally until charred. Remove from grill and let cool.
- In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Mix well.
- Once the corn is cool, cut the kernels off the cob and add them to the bowl with the dressing.
- Add the cotija cheese, cilantro, and jalapeño to the corn mixture. Stir until everything is well combined.
- Adjust seasoning if necessary, then transfer to a serving dish.
- Serve immediately or chill for 30 minutes to let the flavors meld.
Notes
- For a smoky flavor, try adding smoked paprika.
- This salad can be made a day ahead; just add the cilantro right before serving.
- Feel free to substitute feta cheese for cotija if it’s not available.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg