Description
A creamy, tangy, and vibrant corn salad inspired by classic street-style flavors, perfect for gatherings or everyday meals.
Ingredients
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Fresh corn kernels – 4 cups (about 6 medium ears)
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Olive oil – 2 tablespoons
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Mayonnaise – 1/2 cup
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Fresh lime juice – 3 tablespoons
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Lime zest – 1 teaspoon
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Chili powder – 1 teaspoon
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Ground cumin – 1/2 teaspoon
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Garlic powder – 1/2 teaspoon
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Salt – 3/4 teaspoon
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Cotija-style cheese, crumbled – 3/4 cup
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Fresh cilantro, chopped – 1/3 cup
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Red onion, finely diced – 1/4 cup
Instructions
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Heat olive oil in a skillet over medium-high heat and cook corn for 6–8 minutes until lightly charred.
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In a large bowl, whisk mayonnaise, lime juice, lime zest, chili powder, cumin, garlic powder, and salt.
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Add corn to the dressing and toss to coat evenly.
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Fold in red onion, cheese, and cilantro.
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Taste, adjust seasoning, and serve.
Notes
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Best served slightly warm or chilled.
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Adjust lime and spice to taste.
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Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes