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Mexican Street Corn Salad
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Ingredients
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Step by step
Method
4 steps
- 1
Heat a little oil in a hot skillet over medium-high. Add 4 cups corn kernels (fresh, frozen, or grilled) and cook 6–8 minutes, stirring occasionally, until blistered and charred in spots. Cool slightly so the dressing doesn't melt into a puddle.
- 2
Stir ⅓ cup mayonnaise, ¼ cup sour cream or Greek yogurt, juice of 1 lime, 1 teaspoon chili powder, 1 minced garlic clove, and kosher salt until smooth.
- 3
Toss the corn with the dressing, ½ cup crumbled cotija or feta, ¼ cup chopped cilantro, and optional minced jalapeño until every kernel is coated.
- 4
Taste and add more lime or chili. Serve warm or chilled. You want smoky-sweet corn in a creamy chili-lime dressing with salty cheese — not pale steamed corn or a dry underdressed bowl.