Description
Grilled kernels blistered to charcoal-sweet perfection meld with a tangy lime-mayo dressing, fiery jalapeño, cilantro herb freshness, and salty cotija. Every bite crunches and pops with vibrant Mexican flair.
Ingredients
- 4 ears corn, shucked
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1/4 cup cilantro, chopped
- 1 jalapeno pepper, seeded and minced
- 1/4 cup cotija cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat grill to medium-high heat.
- Toss corn with olive oil, chili powder and smoked paprika until evenly coated.
- Grill corn for 8 to 10 minutes, turning occasionally, until lightly charred.
- Remove corn from grill and let cool slightly, then cut kernels off the cob into a large bowl.
- In a separate bowl whisk together mayonnaise, sour cream, lime zest and lime juice until smooth.
- Pour dressing over corn kernels and add cilantro, jalapeño and cotija cheese, stirring to combine.
- Season salad with salt and black pepper to taste.
- Chill in refrigerator for at least 30 minutes before serving.
Notes
- For extra heat increase jalapeño or add a dash of hot sauce
- Greek yogurt can replace sour cream for a lighter version
- Use fresh cotija cheese for authentic flavor or substitute feta if unavailable
- Serve immediately after chilling to retain freshness and crunch