Ingredients
Method
Instructions
- Cook the corn using your preferred method. You can grill it for smoky flavor, boil it, or use frozen corn that's been thawed. If grilling, brush ears with oil and cook until slightly charred, then cut kernels off the cob.
- In a large mixing bowl, combine mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and cayenne pepper. Whisk until smooth and well combined.
- Add the cooked corn kernels, red onion, cilantro, jalapeño, and minced garlic to the dressing. Gently toss to coat all ingredients evenly.
- Fold in the crumbled cotija cheese, reserving a tablespoon for garnish. Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature, garnished with additional cotija cheese and cilantro.
Notes
For best flavor, use fresh corn when in season and grill for smoky dimension. Salad tastes better when made ahead - refrigerate for at least 30 minutes to allow flavors to meld. Can substitute Greek yogurt for lighter version.
