Ingredients
Scale
- 2 cups fresh or thawed frozen corn kernels (about 10 oz)
- 2 oz cotija cheese (crumbled (about ½ cup), plus more for garnish)
- 3 tbsp Mexican crema or sour cream
- 3 tbsp freshly squeezed lime juice (from 2 medium limes)
- 2 tbsp mayonnaise
- ½ tsp cayenne pepper
- ¼ tsp garlic powder
- 1 lb English cucumbers (2 small or 1½ large, halved lengthwise and thinly sliced)
- 1 medium shallot (thinly sliced (about ¼ cup))
- ¼ cup chopped fresh cilantro (optional)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
Roast the Corn:
- Heat a large nonstick or cast iron skillet over medium-high. Add corn and dry roast, stirring occasionally, until golden-brown spots appear (5–6 minutes). Remove from heat and let cool for 10 minutes.
Make the Dressing:
- In a large bowl, mix cotija cheese, crema, lime juice, mayonnaise, cayenne pepper, and garlic powder. Stir until smooth and creamy.
Prepare Vegetables:
- Slice cucumbers into thin half-moons. Thinly slice the shallot. Chop cilantro if using.
Combine the Salad:
- Add cooled corn, cucumbers, shallots, and cilantro to the dressing. Toss well until everything is evenly coated.
Season and Serve:
- Taste and adjust with kosher salt and freshly ground black pepper. Garnish with more crumbled cotija cheese if desired.
Optional Chill:
- Refrigerate for 10–15 minutes before serving for best flavor and texture.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 14g |
| Saturated Fat | 4.5g |
| Cholesterol | 15mg |
| Sodium | 390mg |
| Total Carbs | 18g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 5g |
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, side
- Cuisine: Mexican