Description
Zesty Mexican street corn salad blends charred corn kernels with creamy mayo, tangy cotija cheese, and fresh cilantro. Lime juice and chili powder add bold southwestern flair that you’ll crave at summer gatherings.
Ingredients
Scale
Main Ingredients:
- 4 ears of corn, husked and kernels cut off (about 3 cups)
- 1 serrano or jalapeno pepper, seeded and finely chopped
- 4 green onions, thinly sliced
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup crumbled feta or cotija cheese
Dressing Ingredients:
- 1/4 cup Greek yogurt
- 1 tablespoon mayonnaise
- 3 tablespoons fresh lime juice
- 1 clove garlic, finely minced
Seasoning Ingredients:
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Cooking Ingredient:
- 1 tablespoon olive oil
Instructions
- Whisk Greek yogurt, mayonnaise, lime juice, garlic, chili powder, salt, and pepper in a medium bowl until smooth and creamy, creating a tangy dressing that will coat the corn with vibrant flavors.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Spread corn kernels in an even layer and cover with a lid, allowing them to char and develop a deep, smoky flavor for 3 minutes.
- Stir the kernels and cover again, cooking for an additional 3 minutes until they develop golden-brown edges and a slightly caramelized texture. Listen for occasional popping sounds, which indicate the corn is perfectly charred.
- Remove corn from heat and let cool for 5 minutes, allowing the kernels to stop sizzling and reach a comfortable temperature for mixing.
- Gently fold the cooled corn into the prepared dressing, ensuring each kernel is evenly coated with the creamy, zesty mixture.
- Incorporate chopped pepper, green onions, cilantro, and cheese into the corn, creating a colorful and textured salad that balances sweet, spicy, and tangy notes.
- Garnish with additional cheese and fresh cilantro for an extra layer of flavor and visual appeal before serving at room temperature.
Notes
- Customize the heat by adjusting chili powder to match your spice tolerance, from mild to fiery.
- Grill fresh corn on the cob instead of using skillet method for deeper smoky flavor and authentic street corn essence.
- Swap dairy ingredients with vegan alternatives like plant-based yogurt and cashew cheese for dairy-free version.
- Quick weeknight hack: Use frozen corn kernels when fresh corn isn’t available, ensuring same delicious taste and texture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg