Description
A creamy Mexican street corn inspired salad made with grilled corn, lime juice, Cotija cheese, and fresh herbs.
Ingredients
Scale
- 8 ears corn, husks removed
- 1/2 cup diced red onion
- 2 tablespoons unsalted butter
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon cumin
- 1/2 cup chopped cilantro
- 2 tablespoons chopped fresh chives
- 1/2 cup crumbled Cotija cheese
- Salt
- Black pepper
Instructions
- Grill the corn on a grill or grill pan until lightly charred.
- Allow the corn to cool slightly then slice the kernels off the cobs using a sharp knife.
- Add the warm kernels and diced red onion to a large bowl.
- Stir in the butter so it melts with the warm corn.
- Mix in the sour cream, lime juice, smoked paprika, and cumin until evenly combined.
- Fold in the chopped cilantro, chives, and crumbled Cotija cheese.
- Season with salt and black pepper to taste.
- Serve immediately.
Notes
- Eight cups of canned corn or thawed frozen corn can replace fresh corn.
- For extra smoky flavor sauté the kernels in a hot cast iron skillet for 3 to 5 minutes until lightly charred.
- You can prepare the salad up to one day in advance and store it covered in the refrigerator.
- Queso fresco, Parmesan, or feta can replace Cotija cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 279
- Sugar: 13
- Sodium: 245
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 9
- Cholesterol: 35