Street Corn Salad
Skillet-charred frozen grilled corn tossed with crema, mayo, chili powder, red onion, cilantro, and lime, finished with a generous shower of crumbled cotija — creamy, tangy, and completely addictive.
Makes: 4 Servings
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Ingredients:
- 3 cups frozen grilled corn no need to thaw
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema sour cream works in a pinch
- ½ cup crumbled cotija cheese plus more for topping
- 1 teaspoon chili powder plus more for dusting
- 2 tablespoons fresh cilantro roughly chopped
- 3 tablespoons red onion finely diced
- Juice of 1 lime plus extra wedges for serving
- Salt and fresh cracked pepper to taste
- Light drizzle of olive oil for the skillet
Instructions:
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the frozen grilled corn in a single layer and cook, stirring occasionally, for 5–7 minutes until the corn is warmed through and you see some additional char and color developing. You want some golden, toasted spots — don't stir too much so the corn gets some contact with the pan.
- Remove from heat and let the corn cool for about 10 minutes — you want it warm but not steaming hot when you dress it.
- Transfer the corn to a large bowl. Add the mayonnaise, crema, chili powder, lime juice, red onion, and half the cotija. Toss to combine.
- Fold in the fresh cilantro. Taste and adjust salt, pepper, and lime juice as needed.
- Transfer to a serving bowl. Top with the remaining cotija, a dusting of chili powder, and extra cilantro. Serve at room temperature with lime wedges on the side.
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