Cooked - Mexican Corn Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Corn Salad

4.0

2 Tbsp. vegetable oil

4 cups fresh or canned corn kernels (from about 4 large ears)

Kosher salt

1 bunch of scallions, green and light green parts only, thinly sliced

1 medium jalapeño, seeded, finely chopped

½ cup fresh cilantro, finely chopped, plus whole leaves for serving

¼ cup finely crumbled cotija cheese

2 Tbsp. Mexican crema or sour cream

2 Tbsp. mayonnaise

2 Tbsp. fresh lime juice

½ tsp. smoked paprika or chili powder, plus more for serving

In a large cast-iron or nonstick skillet over medium-high heat, heat oil until shimmering.
Add corn; season with 1 tsp. salt and toss to coat.
Cook, undisturbed, until charred on one side, about 2 minutes.
Continue to cook, tossing occasionally, until kernels are charred and blistered, 8 to 10 minutes.
A few kernels should begin to 'pop' and leap as they get hotter, but reduce heat to medium if they start to smoke.
Transfer to a medium bowl.
Add scallions, jalapeño, cilantro, cotija, crema, mayonnaise, lime juice, and paprika and mix well to combine; adjust seasonings, if needed.
Top salad with a few cilantro leaves. Sprinkle with paprika.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🏞️PicnicSummer Bbq

Season☀️Summer

DifficultyVery Easy ⏰ 15m

Created 2 weeks ago

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