This Mexican corn salad is corn kernels and vegetables tossed in a creamy lime dressing, then topped with cotjita cheese. A twist on the classic Mexican street corn that's easy to eat and perfect for a potluck!
4cupscorn kernelsfresh or frozen (thaw if using frozen)
salt and pepper to taste
1red bell peppercored, seeded and finely chopped
1/4cupred onionfinely chopped
1jalapenoseeds and ribs removed, then finely chopped
1/2cupfresh cilantro leaveschopped, plus more for garnish
3tablespoonslime juice
1/4cupMexican cremaor sour cream
2tablespoonsmayonnaise
1/2teaspooncumin
1/4teaspoonsmoked paprika
1/2teaspoonchili powderplus more for garnish
1/3cupcotija cheesefinely grated
Instructions
Melt the butter in a large pan over medium high heat.
Add the corn to the pan and cook for 3-5 minutes or until lightly charred. Season with salt and pepper to taste.
Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped cilantro.
In a small bowl, whisk together the lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder.
Pour the dressing over the corn mixture and toss to coat. Sprinkle with cotija cheese, additional chili powder, and additional cilantro, then serve.
Notes
This recipe works well with fresh or frozen corn. I don't recommend using canned corn as it has added salt and the texture is not as desirable.
Corn salad can be prepared ahead of time. Store the salad components and dressing separately, then toss everything together right before serving. I recommend serving it the same day.
This is not a spicy salad because the seeds and ribs are removed from the jalapeno. If you prefer some heat, add in some of the pepper ribs or seeds.