Mexican Corn Salad
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
A fresh corn salad in a creamy dressing with cojita cheese, jalapenos, and chopped cilantro.
  • 3 T. fresh lime juice
  • 3 T. sour cream
  • 1 T. mayonnaise
  • 1 t. black pepper
  • 1 t. salt
  • 1 jalapeno pepper, seeded and minced
  • 1 T. olive oil
  • 6 ears corn, kernels cut from the cobs
  • 2 garlic cloves, minced
  • 4 oz. cojita cheese, crumbled
  • ½ c. cilantro, chopped
  1. In a small bowl combine lime juice, sour cream, mayonnaise, black pepper, salt, and jalapeno peppers. Set aside.
  2. Heat the oil in a large skillet over high heat. Add the corn and spread in an even layer. Cover and cook for 5 minutes, without stirring, until corn is charred on the bottom.
  3. Remove from heat and remove lid. Pour into a large bowl.
  4. Add in the sour cream mixture and mix to combine. Allow to cool for 10 minutes.
  5. Add the garlic, cheese, and cilantro to the bowl and toss to combine.
Recipe slightly adapted from Cook's Illustrated
Recipe by Hezzi-D's Books and Cooks at