Ingredients
Scale
- 4 cups corn kernels (fresh, grilled, or frozen and thawed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt to taste
Instructions
- Heat a grill or skillet over medium-high if using fresh corn. Grill or sauté the corn until lightly charred, then let cool and cut off the kernels.
- In a large mixing bowl, combine corn, mayonnaise, sour cream, cotija cheese, red onion, and cilantro.
- Add lime juice, chili powder, garlic powder, and salt. Mix gently until everything is well coated.
- Taste and adjust seasoning. Let sit for 10–15 minutes for flavors to meld.
- Top with extra cheese and chili powder before serving.
Notes
- Grilling the corn enhances the smoky flavor of the salad.
- Use fresh lime juice for the brightest flavor.
- This dish gets better after resting, so feel free to make it ahead.
- Add jalapeños if you want a spicier kick.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook or Grilled
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: corn salad, Mexican side dish, esquites, summer salad, party food, grilled corn salad