Description
A vibrant salad bursting with flavors of charred corn, creamy dressing, and a hint of spice, bringing a taste of Mexico to your table.
Ingredients
Scale
- 2 cups corn kernels (fresh or thawed frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 lime, zested and juiced
- 2 tablespoons chopped cilantro
- 1/4 cup chopped red onion
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a skillet over medium-high heat and add corn kernels. Cook for 5 to 7 minutes until lightly charred. Remove from heat and let cool.
- In a large bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, salt, and black pepper until smooth.
- Once the corn is cooled, stir in red onion, jalapeño, and cilantro until well combined.
- Transfer to a serving dish, sprinkle half of the cotija cheese on top, and gently toss. Finish with the remaining cheese and garnish with cilantro.
- Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors.
Notes
For optimal freshness, prepare dressing a day ahead and mix in veggies just before serving. Adjust jalapeño according to spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg