Mexican Street Corn Salad
Last summer, I made this after a backyard cookout when four ears of corn were sitting on the counter and everyone had already claimed the grill space. I cut the kernels straight into a hot skillet…
Ingredients
- 6 cups fresh corn kernels
- 1 tablespoons neutral oil
- 1 small jalapeño, finely minced
- 1/3 cup mayonnaise
- 1/3 cup Mexican crema or sour cream
- 2 tablespoons fresh lime juice
- 3/4 cup cotija cheese, finely crumbled
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon fine salt
Instructions
- Set a large cutting board inside a rimmed baking sheet to catch stray kernels. Stand each ear of corn upright and slice downward with a sharp chef's knife, turning the ear as you work; you need 6 cups of kernels. Pat the kernels dry with a clean towel, since excess moisture will steam the corn instead of giving it browned, toasted edges.
- Mince 1 small jalapeño, removing the seeds and pale ribs for a gentler side dish or leaving some in for more heat. Chop the cilantro and crumble the cotija before cooking, because the corn will be ready quickly and the dressing should be waiting when it comes off the stove.
- In a medium bowl, whisk together 1/3 cup mayonnaise, 1/3 cup Mexican crema or sour cream, 2 tablespoons fresh lime juice, 1/2 teaspoon fine salt, and 1 teaspoon chili powder. The mixture should be smooth and loose enough to coat the kernels; taste it now and add a small pinch of salt if the lime tastes sharp rather than balanced.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high heat for 2 minutes. Add 1 tablespoon neutral oil and swirl to coat; when the oil looks fluid and gives off a faint shimmer, add the corn in a single layer. A hot, broad pan is important because it lets water evaporate and creates the characteristic toasted spots.
- Cook the corn undisturbed for 3 minutes so the bottom layer can brown, then stir with a wooden spoon and continue cooking for 4 to 5 minutes. Stir every 45 seconds rather than constantly; the kernels are ready when several sides show deep golden-brown patches, the pan no longer looks wet, and the corn smells sweet and lightly roasted.
- Reduce the heat to medium and stir in the minced jalapeño. Cook for 1 minute, stirring continuously, just until it softens slightly and smells grassy and bright. Do not cook it until limp, because a little fresh bite keeps the salad from tasting heavy.
- Transfer the hot corn mixture to a large serving bowl and let it stand for 3 minutes. This short pause releases excess steam, prevents the crema mixture from turning runny, and leaves the kernels warm enough to absorb the dressing without losing their toasted character.
- Pour the prepared dressing over the warm corn and fold gently with a rubber spatula until every kernel is lightly coated. Scrape the bottom and sides of the bowl as you fold, but stop as soon as the mixture is combined so the kernels remain plump rather than mashed.
- Fold in 1/2 cup chopped cilantro and 1/2 cup of the crumbled cotija, reserving the remaining 1/4 cup for the top. Taste with a clean spoon; add a few drops of lime juice if it needs lift, or a pinch of salt if the corn tastes flat. The finished salad should be creamy but not soupy, with roasted sweetness, lime tang, and a gentle chile heat.
- Rest the salad for 5 minutes at room temperature, then spoon it into a shallow serving bowl and scatter the remaining cotija and a little extra cilantro over the surface. Serve warm or within 1 hour at room temperature beside tacos, grilled meats, beans, or burgers; if making it ahead, refrigerate it covered for up to 2 days and let it sit for 15 minutes before serving so the dressing loosens.
Watch the Mexican Street Corn Salad cooking video
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