Mexican Street Corn Salad

For 6 servings, Mexican Street Corn Salad keeps the list centered on to 4 cups frozen or fresh corn kernels, butter and oil. Set aside about 30 minutes.

• Yield 6 servings
• Ready in 30 minutes
• Prep 20 minutes
• Cook 10 minutes

Ingredients

• 3 to 4 cups frozen or fresh corn kernels (OR 6 to 7 ears fresh corn on the cob)
• 1 tablespoon butter
• 1 tablespoon oil
• 1/4 cup mayonnaise (light or regular)
• 1/4 cup sour cream (light or regular)
• 1/4 cup chopped fresh cilantro (plus more for topping)
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/4 teaspoon ground cumin
• 1/8 to 1/4 teaspoon smoked paprika (can sub regular paprika)
• Pinch black pepper (I use coarsely ground)
• 1/4 to 1/2 cup crumbled cheese (like queso fresco, cotija, or feta)
• Lime wedges or slices (for garnish)

Instructions

1. For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob.
2. For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper.
3. Add additional salt and pepper to taste, if needed.
4. Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.

Dress it just before it goes to the table so the leaves stay crisp.