All the delicious smoky grilled corn, tangy sauce, and crumbly cheese of Mexican street corn, but in easy-to-eat salad form! Eat it on its own, as a dip with tortilla chips, or as a topping for tacos, fajitas, salads, etc. It goes with anything else you're grilling this summer, and you can even make it ahead for an easy side dish!
Prep Time15mins
Cook Time10mins
Total Time25mins
Course: Lunch, Salad, Side Dish
Cuisine: Mexican
Servings: 4
Author: Mandy Jackson
Ingredients
6ears of corn,shucked
1/4cupsour cream
1/4cupmayonnaise
1/4cupcrumbled cotija cheese
1/8teaspoonchili powder
Pinch of cayenne pepper
Zest and juice of 1/2 a lime
1roma tomato,diced
1small jalapeño,seeded and diced
1/4cupchopped cilantro
Directions
Preheat grill to 400 degrees. Place the shucked corn directly onto grates and cook, flipping every few minutes, until cooked through and kernels begin to char - about 8-10 minutes.In a medium bowl, whisk together the sour cream, mayonnaise, cotija, chili powder, cayenne, and lime zest and juice. Once cool enough to handle, cut the kernels off the cob and add to the dressing along with the tomato, jalapeño, and cilantro. Toss to combine and adjust seasoning to taste. Serve warm, at room temperature, or chilled.
Notes
To make ahead: You can grill the corn and refrigerate for up to 3 days prior to using. For optimal freshness, I recommend not tossing all of the ingredients together any more than 8 hours prior to serving.This will keep for 3 days in the refrigerator, but the texture is best within the first day or so of being tossed.
Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!