Southwest Street Corn Salad

Ingredients

For the Salad

• 5 cups corn kernels, fresh or thawed and dried
• 1 tablespoon neutral oil
• 1/2 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/2 cup crumbled cotija cheese
• 1/3 cup chopped cilantro

For the Dressing

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 3 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt

For Serving

• 1 lime, cut into wedges

Substitutions

• Poblano can replace jalapeño for less heat.
• Frozen fire-roasted corn can shorten cooking after thawing and drying.

Instructions

Step 1: Dry the Corn

Pat corn dry thoroughly so it chars instead of steaming.

Step 2: Char the Corn

Heat oil in a wide cast-iron skillet over high. Add corn in a single layer and cook 6 to 8 minutes, stirring only occasionally.

Step 4: Mix the Dressing

Whisk mayonnaise, sour cream, lime juice, chili powder, paprika, and salt.

Step 7: Finish

Top with remaining cotija, cilantro, chile powder, and lime wedges.

Getting Real Char on the Corn

Dry corn is essential for browning. Spread it in a hot skillet and leave it undisturbed long enough to develop dark spots before stirring; wet kernels will steam instead.

Let the corn cool for a few minutes before adding the mayonnaise-sour-cream dressing so the dressing coats rather than immediately loosening from the heat.

How to Store Leftovers

Refrigerate the corn salad within 2 hours and use within 3 days. If making it ahead, reserve some cheese, herbs, and dressing so the corn keeps more of its roasted texture instead of becoming fully coated during storage.

What to Serve With It

• fish tacos
• lime agua fresca

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.