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Mexican Street Corn Salad

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A vibrant and creamy Mexican Street Corn Salad that captures the essence of summer with its fresh flavors.

Ingredients

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  • 4 cups fresh or frozen corn kernels
  • 2 tablespoons unsalted butter or olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder, plus more for garnish
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 cup finely chopped fresh cilantro, plus more for garnish
  • 1 small jalapeño, seeded and minced (optional)
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat.
  2. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until corn is tender and slightly charred.
  3. Remove from heat and let cool.
  4. Combine in a large bowl mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until smooth.
  5. Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing and stir gently.
  6. Season with salt and pepper to taste.
  7. Transfer to a serving bowl.
  8. Garnish with additional cotija cheese, chili powder, and cilantro. Serve immediately or chill for 30 minutes.

Notes

Always check that your ingredients are certified gluten-free and free from hidden gluten.

Nutrition

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