This recipe features charred sweet corn tossed in a creamy, tangy garlic-lime sauce, topped with crumbled Cotija cheese, chili powder, and fresh cilantro.
Ingredients
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4 cups sweet corn kernels (fresh, canned drained, or frozen thawed)
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1 tbsp olive oil or butter
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3 tbsp mayonnaise
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2 tbsp sour cream or Mexican crema
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½ cup Cotija cheese (or crumbled feta), divided
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¼ cup fresh cilantro, finely chopped
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1 clove garlic, minced
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Zest and juice of 1 lime, plus extra lime wedges for serving
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½ tsp chili powder (or tajín/smoked paprika)
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Salt, to taste
Preparation
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Char the Corn: Heat olive oil in a large skillet over medium-high heat. Add the corn in a single layer and cook without stirring for 3–4 minutes until charred underneath. Stir and repeat for another 3–4 minutes until golden and smoky. Remove from heat and let cool slightly.
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Make the Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, lime zest, and a pinch of salt.
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Assemble: Add the charred corn, half of the Cotija cheese, and most of the chopped cilantro into the dressing. Toss thoroughly until everything is evenly coated.
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Garnish and Serve: Layer or spoon the corn salad into serving cups or bowls. Top with remaining Cotija cheese, extra cilantro, a sprinkle of chili powder, and a lime wedge. Serve warm or chilled.