Description
Experience smoky-sweet corn kissed by grill char, tossed in zesty lime and sour cream, then studded with crumbly cotija, crisp red onion, jalapeno heat, and fresh cilantro.
Ingredients
- 4 ears corn
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 lime (juiced)
- 1/4 cup cilantro (chopped)
- 1/4 cup red onion (finely chopped)
- 1 jalapeno (seeded and minced)
- 1/3 cup cotija cheese (crumbled)
Instructions
- Preheat grill to medium-high heat.
- Brush corn with olive oil and sprinkle with chili powder, ground cumin, smoked paprika, salt, and black pepper.
- Grill corn 10 to 12 minutes, turning occasionally, until charred spots appear.
- Let corn cool slightly, then cut kernels off the cob into a large bowl.
- Add mayonnaise, sour cream, and lime juice to the bowl and mix until well combined.
- Stir in cilantro, red onion, jalapeno, and cotija cheese.
- Adjust seasoning with salt and pepper as desired.
- Chill salad in refrigerator for 20 minutes before serving.
Notes
- For extra heat, leave jalapeno seeds in or add sliced Serrano.
- Substitute Greek yogurt for sour cream for a tangy twist.
- Serve in tortilla cups or over lettuce for a fun presentation.
- Best enjoyed fresh but can be refrigerated up to 2 days.