Description
A vibrant salad combining charred corn, creamy cotija cheese, and zesty lime juice, perfect for summer barbecues.
Ingredients
- 6 ears fresh corn (or about 4-5 cups frozen corn kernels)
- 2 tablespoons vegetable oil
- 1/3 cup mayonnaise
- 2 tablespoons Mexican crema or sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped cilantro
- 1 jalapeño, seeds removed and finely diced
- 2 cloves garlic, minced
- Juice from 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 red onion, finely diced
- 1 avocado, diced
- 1/4 cup chopped fresh Mexican oregano or epazote
- A few dashes of your favorite hot sauce
Instructions
- If using fresh corn, remove the kernels from the cobs to yield about 4-5 cups. If using frozen corn, skip this step.
- Heat a large skillet over medium-high heat and add vegetable oil. Once hot, add the corn and stir occasionally until it gets char marks, about 5-7 minutes.
- In a large mixing bowl, combine mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, salt, and pepper. Whisk until smooth.
- Add the charred corn, red onion, jalapeño, cilantro, and garlic to the bowl. Stir gently to combine.
- Fold in the cotija cheese and diced avocado, mixing just until combined. Adjust seasoning with salt and pepper if needed.
- Serve immediately or chill in the refrigerator for 30 minutes. Top with additional cotija cheese, cilantro, and hot sauce if desired.
Notes
For a smokier flavor, consider using smoked paprika instead of regular paprika. Chill the salad for 30 minutes before serving to meld flavors.