Mexican Street Corn Salad
This Mexican Street Corn Salad combines charred corn, tossed with tomatoes, red onion, and jalapeños in a tangy sour cream and lime dressing with crumbled cotija and fresh cilantro.
Servings: 4
Ingredients
- 4 whole corn cobs kernels removed
- 3 tablespoons mayonnaise
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon Diamond Crystal Kosher salt
- 2 ounces lime juice
- 1/2 cup red onion diced
- 1/2 packed cup fresh cilantro leaves chopped
- 6 ounces cherry tomatoes halved
- 3 large green onions sliced
- 3/4 cup cotija cheese crumbled
- 1/2 large jalapeno stem, seeds, and membrane removed (finely diced)
Instructions
- WIth a sharp knife, cut the corn kernels off the cob.
- Heat a cast iron or heavy pan to medium-high heat. Add the corn and sear until charred. Place the kernels into a bowl and let cool for 10 minutes.
- In another large bowl, mix the mayo, sour cream, lime juice, cumin, and salt.
- Add the red and green onion, tomatoes, jalapeno, cilantro, and cotija cheese to the sauce and mix to combine.
- Once the corn has cooled down a bit, add it to the large bowl and stir well to combine.
- Taste test and season with salt, pepper, or more lime juice if required. Enjoy!
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
