Spicy Street Corn Salad
Spicy Street Corn Salad
Ingredients
For the Roasted Corn
- 4 cups fresh or frozen corn kernels, thawed if frozen
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced
- 1 clove garlic, minced
- 1/4 teaspoon salt
For the Salad Assembly
- 1/2 cup cotija cheese, crumbled
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Preheat a large skillet or cast-iron pan over medium-high heat. Add the corn kernels, olive oil, chili powder, smoked paprika, salt, and black pepper. Cook, stirring occasionally, for 8-10 minutes, or until the corn is lightly charred and tender-crisp. Remove from heat and let cool slightly.
⏱️ 10 min
- 2
While the corn cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chopped cilantro, minced jalapeño, minced garlic, and salt until well combined.
⏱️ 5 min
- 3
In a large bowl, combine the cooled roasted corn, crumbled cotija cheese, diced red bell pepper, and finely diced red onion.
⏱️ 3 min
- 4
Pour the dressing over the corn mixture and stir gently until all ingredients are evenly coated.
⏱️ 2 min
- 5
Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side. This salad can also be chilled for 30 minutes before serving for enhanced flavors.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Street Corn Salad
Ingredients
For the Roasted Corn
- 4 cups fresh or frozen corn kernels, thawed if frozen
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced
- 1 clove garlic, minced
- 1/4 teaspoon salt
For the Salad Assembly
- 1/2 cup cotija cheese, crumbled
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Preheat a large skillet or cast-iron pan over medium-high heat. Add the corn kernels, olive oil, chili powder, smoked paprika, salt, and black pepper. Cook, stirring occasionally, for 8-10 minutes, or until the corn is lightly charred and tender-crisp. Remove from heat and let cool slightly.
⏱️ 10 min - 2
While the corn cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chopped cilantro, minced jalapeño, minced garlic, and salt until well combined.
⏱️ 5 min - 3
In a large bowl, combine the cooled roasted corn, crumbled cotija cheese, diced red bell pepper, and finely diced red onion.
⏱️ 3 min - 4
Pour the dressing over the corn mixture and stir gently until all ingredients are evenly coated.
⏱️ 2 min - 5
Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side. This salad can also be chilled for 30 minutes before serving for enhanced flavors.
⏱️ 15 min