Description
A simple recipe for a creamy and tangy Mexican-style corn salad, often served warm or cold.
Ingredients
Scale
- 3 cups corn kernels (fresh, frozen, or canned, drained)
- 1/2 cup mayonnaise or Mexican crema
- 1/4 cup crumbled cotija cheese
- 2 tablespoons lime juice
- 1/4 cup finely chopped cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
Instructions
- If using frozen or canned corn, heat the corn in a dry skillet over medium heat until warmed through. If using fresh corn, cook until tender.
- In a large bowl, combine the warm corn, mayonnaise or crema, cotija cheese, lime juice, cilantro, chili powder, and cumin.
- Mix all ingredients gently until the corn is evenly coated.
- Season with salt and pepper to your taste.
- Serve immediately warm, or chill for at least 30 minutes before serving cold.
Notes
- For a smoky flavor, add a pinch of smoked paprika along with the chili powder.
- You can roast the corn kernels in a dry skillet until lightly charred before mixing for deeper flavor.
- If you do not have cotija cheese, use feta cheese as a substitute.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 9
- Cholesterol: 25
Keywords: Mexican corn salad, esquites, street corn salad, corn side dish, cotija cheese