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Mexican Street Corn Salad

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Ingredients

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  • 4 ears of corn, shucked
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup Cotija cheese, crumbled
  • 1 clove garlic, minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1 small jalapeño, seeded and finely diced (optional)

Instructions

  1. Preheat a grill or grill pan over medium-high heat. Brush the ears of corn with olive oil and grill them, turning occasionally, until lightly charred and cooked through, about 10-12 minutes. Remove from the grill and let them cool.
  2. Once the corn has cooled, carefully cut the kernels off the cob and place them in a large mixing bowl.
  3. In a small bowl, mix together the mayonnaise, sour cream, Cotija cheese, garlic, smoked paprika, chili powder, ground cumin, lime juice, salt, and pepper.
  4. Pour the dressing over the corn kernels and toss to combine.
  5. Stir in the chopped cilantro and diced jalapeño, if using. Adjust the seasoning with additional salt and pepper to taste.
  6. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Find it online: https://thecookingjournal.com/mexican-street-corn-salad/