Chili Crisp Street Corn Salad
Chili Crisp Street Corn Salad
Ingredients
For the Charred Corn
- 1 tablespoon olive oil
- 2 cups corn, frozen, thawed
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon honey
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salad Assembly
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1 lime, juiced
- 2 tablespoons chili crisp
Instructions
- 1
Heat a large skillet or frying pan over medium-high heat. Add 1 tablespoon of olive oil to the hot pan.
⏱️ 1 min
- 2
Add the 2 cups of thawed frozen corn kernels to the hot pan. Cook, stirring occasionally, until the corn is slightly charred and tender-crisp, about 5-7 minutes.
⏱️ 7 min
- 3
Remove the charred corn from the heat and transfer it to a large bowl. Allow the corn to cool down for at least 10 minutes.
⏱️ 10 min
- 4
While the corn cools, prepare the dressing. In a separate medium-sized bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon honey, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk these ingredients thoroughly until well combined and smooth.
⏱️ 3 min
- 5
Add the cooled charred corn to the bowl with the prepared dressing.
⏱️ 1 min
- 6
Add 1/4 cup of finely diced red onion, 1/4 cup of chopped cilantro, and 1/4 cup of crumbled cotija cheese to the corn and dressing mixture.
⏱️ 2 min
- 7
Squeeze the juice of 1 lime into the bowl.
⏱️ 1 min
- 8
Add 2 tablespoons of chili crisp to the salad.
⏱️ 1 min
- 9
Mix all the ingredients together thoroughly until well combined and the corn and vegetables are evenly coated with the dressing. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 10
Serve the Chili Crisp Street Corn Salad immediately as a side dish or a light meal.
Kitchen Tools
Nutrition Facts (per serving)
Chili Crisp Street Corn Salad
For the Charred Corn
- 1 tablespoon olive oil
- 2 cups corn, frozen, thawed
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon honey
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Salad Assembly
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1/4 cup cotija cheese, crumbled
- 1 lime, juiced
- 2 tablespoons chili crisp
Instructions
- 1
Heat a large skillet or frying pan over medium-high heat. Add 1 tablespoon of olive oil to the hot pan.
⏱️ 1 min - 2
Add the 2 cups of thawed frozen corn kernels to the hot pan. Cook, stirring occasionally, until the corn is slightly charred and tender-crisp, about 5-7 minutes.
⏱️ 7 min - 3
Remove the charred corn from the heat and transfer it to a large bowl. Allow the corn to cool down for at least 10 minutes.
⏱️ 10 min - 4
While the corn cools, prepare the dressing. In a separate medium-sized bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon honey, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk these ingredients thoroughly until well combined and smooth.
⏱️ 3 min - 5
Add the cooled charred corn to the bowl with the prepared dressing.
⏱️ 1 min - 6
Add 1/4 cup of finely diced red onion, 1/4 cup of chopped cilantro, and 1/4 cup of crumbled cotija cheese to the corn and dressing mixture.
⏱️ 2 min - 7
Squeeze the juice of 1 lime into the bowl.
⏱️ 1 min - 8
Add 2 tablespoons of chili crisp to the salad.
⏱️ 1 min - 9
Mix all the ingredients together thoroughly until well combined and the corn and vegetables are evenly coated with the dressing. Taste and adjust seasoning if necessary.
⏱️ 2 min - 10
Serve the Chili Crisp Street Corn Salad immediately as a side dish or a light meal.