Ingredients
Scale
- 4 cups fresh or frozen corn kernels (about 5 ears)
- 1 clove garlic, minced
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or feta)
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon chili powder (or to taste)
- Salt and pepper, to taste
- Optional: 1 small jalapeño, finely chopped
Instructions
- Heat a skillet over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred (5–7 minutes).
- In a large bowl, mix mayonnaise, sour cream, garlic, lime juice, and chili powder.
- Add cooked corn and toss to coat evenly with the dressing.
- Fold in crumbled cotija cheese and chopped cilantro. Add jalapeño if using.
- Season with salt and pepper to taste. Serve warm or chilled.
Notes
- Grill the corn for an extra smoky flavor.
- Use feta cheese if cotija is unavailable.
- Add avocado or cherry tomatoes for extra texture and color.
- Chill for an hour for a more refreshing salad.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop or Grill
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg