Mexican Corn Salad
A fresh corn salad in a creamy dressing with cojita cheese, jalapenos, and chopped cilantro.
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Ingredients
- 3 Tablespoons fresh lime juice
- 3 Tablespoons sour cream
- 1 Tablespoon mayonnaise
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 jalapeno pepper seeded and minced
- 1 Tablespoon olive oil
- 6 ears corn kernels cut from the cobs
- 2 garlic cloves minced
- 4 oz. cojita cheese crumbled
- 1/2 c. cilantro chopped
Instructions
- In a small bowl combine lime juice, sour cream, mayonnaise, black pepper, salt, and jalapeno peppers. Set aside.
- 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.
- Remove from heat and remove lid. Pour into a large bowl.
- Add in the sour cream mixture and mix to combine. Allow to cool for 10 minutes.
- Add the garlic, cheese, and cilantro to the bowl and toss to combine.
Notes
Recipe slightly adapted from Cook's Illustrated