22 minutes
A smoky, creamy, and tangy Mexican street corn salad that's perfect for any gathering or a solo treat.
tablespoons
Fresh Corn Kernels, Removed from cob
cups
pinches
to taste
tablespoons
tablespoons
Fresh Cilantro, Chopped
tablespoons
tablespoons
Cotija Cheese, Crumbled
cups
to taste
Lime Wedges
as needed
1. Char the Corn
Heat safflower oil in a skillet over medium-high heat. Add fresh corn kernels and season with kosher salt and black pepper. Cook for 8-10 minutes until charred, stirring occasionally. Remove from heat and let stand for 2 minutes.
2. Prepare the Sauce
In a large bowl, whisk together mayonnaise, Mexican crema, chopped cilantro, and fresh lime juice. Season with salt and pepper. Reserve a quarter cup of the sauce for later use.
3. Combine and Serve
Mix the charred corn with the creamy sauce, then transfer to a serving platter. Top with crumbled Cotija cheese, ancho chile powder, and additional cilantro. Finish with a squeeze of lime juice and drizzle the reserved sauce. Serve with extra lime wedges.
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