Description
A tangy, creamy, slightly smoky salad that captures all the flavors of summer, perfect as a side dish or a taco topping.
Ingredients
Scale
- 6 ears of corn (or 4 cups of frozen kernels, thawed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup crumbled Cotija (or feta)
- 2 tablespoons lime juice
- 1–2 teaspoons chili powder or smoked paprika
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 1 avocado, diced (optional)
- 1 small jalapeño, finely chopped (optional)
- 1 teaspoon Tajín (optional)
Instructions
- Prep the corn. Shuck and clean the ears. If you use frozen corn, thaw and drain.
- Char the kernels. Grill over high heat, sear in a hot skillet, or broil in the oven until you see some browning.
- Make the sauce. Mix mayo, sour cream (or Greek yogurt), lime juice, chili powder, salt, and pepper in a bowl.
- Combine the warm corn with the sauce, then add cilantro and Cotija cheese.
- Finish by tasting and adjusting lime, salt, or chili. Add diced avocado if desired.
Notes
Use fresh corn for the best texture and flavor. Adjust lime, salt, and chili powder to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg