Mexican Street Corn Salad
A quick and creamy salad inspired by Mexican street corn, with charred corn, a tangy lime sauce, and crumbled cheese.
- Total time
- 15 min
- Servings
- 4
- Calories
- 220
- Protein
- 6g
Ingredients
- 4 cups corn kernels
- ¼ cup mayonnaise
- 1 whole lime
- ½ cup cotija cheese
- 1 teaspoon chili powder
- ½ teaspoon salt
Instructions
- 1
Heat a large skillet over high heat. Add the 4 cups corn kernels in a single layer and cook without stirring until charred in spots, about 5 minutes. Stir and cook 2 more minutes until tender.
- 2
In a large bowl, whisk the 1/4 cup mayonnaise, juice of the 1 lime, 1 teaspoon chili powder, and 1/2 teaspoon salt until smooth.
- 3
Add the hot corn to the bowl and toss to coat with the sauce. Let sit for 2 minutes so the flavors meld.
- 4
Crumble the 1/2 cup cotija cheese over the salad and toss gently. Serve warm with extra lime wedges if desired.
Tools you’ll need
- Large skillet
- Large bowl
- Whisk
- Knife
- Cutting board
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