Ingredients
- 5 ears of corn, shucked
- ⅓ cup mayo
- ¼ cup sour cream
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp lime juice
- ¼ cup chopped cilantro
- ⅓ cup crumbled Cotija cheese
- 1 lime, cut into wedges (for serving)
Instructions
- Grill the Corn: Grill the corn over high heat until lightly charred, about 7 minutes. Use a sharp knife to cut the corn kernels off the cob and place them in a large bowl.
- Prepare the Dressing: In a separate bowl, mix together the mayo and sour cream until smooth. Stir the dressing into the grilled corn.
- Season and Mix: Season with chili powder, salt, pepper, lime juice, and chopped cilantro. Stir until well combined.
- Top with Cotija: Gently fold in the crumbled Cotija cheese, then serve immediately.
- Serve: Garnish with lime wedges on the side for a fresh, tangy finish.
Notes
- Add Heat: For extra spice, consider adding a pinch of cayenne pepper or some chopped jalapeños.
- Make Ahead: This salad can be made ahead of time and stored in the fridge for a few hours before serving, but it’s best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
