Description
This creamy, tangy, and spicy Mexican street corn salad is made in 15 minutes with fresh corn, cotija cheese, lime, and chili powder. A vibrant, no-grill-required dish perfect for summer.
Ingredients
4 tablespoons unsalted butter
2 cups fresh corn kernels (from 4 medium ears)
2 cloves garlic, minced
1 jalapeño pepper, minced (seeds removed for less heat)
¼ cup mayonnaise
¼ cup crumbled cotija cheese
2 tablespoons freshly squeezed lime juice
1 teaspoon chili powder
1 teaspoon Tajín or chili-lime seasoning
2 tablespoons chopped fresh cilantro
Extra cotija cheese for garnish
Extra lime wedges for serving
Instructions
Heat a large skillet over medium heat. Add the butter and let it melt.
Add the garlic and minced jalapeño to the skillet. Sauté for 1 minute until fragrant.
Add the corn kernels to the skillet. Cook, stirring occasionally, for 5–7 minutes until softened and slightly charred.
In a mixing bowl, combine the cooked corn, mayonnaise, cotija cheese, lime juice, chili powder, and Tajín. Stir until well combined.
Mix in the chopped cilantro. Taste and adjust seasoning as needed.
Transfer to a serving bowl. Garnish with additional cotija cheese and lime wedges before serving.
Notes
Cotija cheese can be substituted with crumbled feta (ensure it’s halal-certified if required). Fresh corn on the cob can be boiled or steamed instead of grilled. Store leftovers in an airtight container in the refrigerator for up to 2 days. Adjust jalapeño amount to control spice level.
- Prep Time: 10
- Cook Time: 5
- Category: Recipes
- Method: Stir-frying and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg