Description
A vibrant and flavorful salad inspired by Mexican street corn, featuring grilled corn, cotija cheese, and a zesty dressing.
Ingredients
Scale
- 2 tbsp vegetable oil
- 4 cups corn
- 1/2 tsp kosher salt, plus more to taste
- 2.5 oz cotija cheese, crumbled
- 1/2 cup scallions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 large jalapeƱo, seeded and finely minced
- 3 garlic cloves, minced
- 3 tbsp mayonnaise
- 1.5 tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/8 tsp ground cumin
Instructions
- Prepare your ingredients while your pan heats. Crumble the cotija cheese, thinly slice the scallions, chop the cilantro, seed and mince the jalapeƱo, and mince the garlic cloves.
- Heat the vegetable oil in a large skillet over high heat until it shimmers.
- Add the corn and kosher salt to the skillet.
- Let the corn sit undisturbed for 2 minutes to develop a golden char.
- Stir and continue cooking for another 2 minutes.
- Stir occasionally for about 6 more minutes until the corn is deeply charred and tender.
- Transfer the charred corn to a large serving bowl.
- Whisk together the mayonnaise, fresh lime juice, chili powder, smoked paprika, and ground cumin in a small bowl.
- Pour the spiced dressing over the charred corn.
- Add the crumbled cotija cheese, sliced scallions, chopped cilantro, minced jalapeƱo, and minced garlic.
- Gently fold everything together until the corn is evenly coated.
- Taste the salad and adjust seasoning with additional kosher salt and chili powder as needed.
Notes
Serve immediately for the best flavor, or refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg