Ingredients
Salad Ingredients
- 6 ears fresh corn, shucked
- 1/4 cup sour cream (or Mexican crema if you can find it)
- 1/4 cup mayonnaise (optional)
- Juice of 2 limes
- 1 medium clove garlic, grated
- 1/2 teaspoon chili powder (Ancho chili powder recommended for subtle smokiness)
- 1/4 cup Cotija cheese, finely crumbled (or Feta)
- 1/2 cup fresh cilantro leaves, finely chopped
- 1/2 teaspoon Kosher salt
Instructions
- Grill the Corn: Preheat your grill to high heat. Grill the shucked corn, turning occasionally, until charred spots appear, about 2 to 3 minutes per side. Avoid overcooking to retain a little crunch and juice in the kernels.
- Remove Kernels: Let the corn cool slightly to handle safely. Using a sharp knife, cut the kernels off the cob and transfer them to a large bowl.
- Mix Ingredients: Add sour cream, mayonnaise (if using), chopped cilantro, grated garlic, Cotija cheese, lime juice, and chili powder to the bowl with the grilled corn kernels. Mix well to combine all flavors evenly. Taste and adjust seasoning with salt sparingly since Cotija cheese is already salty.
- Serve and Garnish: Transfer the salad to a large platter or leave it in the bowl. Sprinkle generously with additional Cotija cheese and garnish with chopped cilantro and lime slices. Serve immediately and enjoy!
Notes
- You can substitute Cotija cheese with Feta if unavailable.
- Mayonnaise is optional; omit for a lighter version.
- Use fresh lime juice for the best tangy flavor.
- Ancho chili powder is preferred for a smoky touch, but regular chili powder can work.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
