This Mexican corn salad is like street corn in a bowl. Flavors of charred corn, cream, spices, cojita cheese and lime are mixed together for easy serving.
- 4 cups frozen corn kernels, defrosted
- 1/4 cup Mexican crema (or use sour cream or Greek yogurt)
- 1/4 cup mayonnaise
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup finely crumbled cotija cheese, feta cheese or queso fresco
- 1/2 of a lime
- Heat a large skillet over high heat.*
- Add the corn to the hot pan, and cook stirring constantly but slowly until it starts to have char marks in places, 3-5 minutes, stirring constantly so it doesn’t burn.
- Remove the corn from the pan, and spread it out a bit so that it cool better while you make the sauce.
- In a medium bowl mix together the crema, mayonnaise, chili powder, garlic, and cilantro, if using.
- Fold in the corn, covering each kernel with the mayonnaise mixture.
- Sprinkle the dish with the cheese and lime juice. Serve at room temperature, or refrigerate and serve cold later.
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*Note: To speed up this recipe, you don’t have to toast the corn. Just defrost it and then begin at step #4.