Mexican Corn Salad
Description
Everyone will rave about this easy to make salad. It's a twist on Mexican street corn that's made with corn, veggies and a creamy lime dressing and served with Cotjita cheese on top.
Ingredients
1 T. butter
4 c. corn kernels, fresh or frozen, thawed if using frozen*
salt and pepper, to taste
1 red bell pepper, cored, seeded and finely chopped
1/4 c. red onion, finely chopped
1 jalapeno, seeds and ribs removed, finely chopped
1/2 c. fresh cilantro leaves, chopped, plus more for garnish
3 T. lime juice
1/4 c. Mexican crema or sour cream
2 T. mayonnaise
1/2 t. cumin
1/4 t. smoked paprika
1/2 t. chili powder, plus more for garnish
1/3 c. Cotija cheese, finely grated
Directions
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Melt the butter in a large pan over medium-high heat;
add the corn; cook 3-5 minutes or until lightly charred. Season with salt and pepper, to taste. Let the corn cool to room temperature. Transfer it to a bowl with the red bell pepper, onion, jalapeno and chopped cilantro.
Dressing:
In a small bowl, whisk together the lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder.
Pour the dressing over the corn mixture; toss to coat.
Serve with cotija cheese, more chili powder and cilantro.
6 servings.
Tips:
* Not canned corn.
**Corn salad can be prepared in advance. Store the salad components and dressing separately, then toss everything together right before serving the same day.
***This salad is not spicy. If preferring some heat, add in some of the pepper's ribs or seeds.