Description
A vibrant charred corn salad featuring smoky kernels and a creamy, spicy chipotle-lime dressing, perfect as an easy side dish for backyard barbecues or weeknight meals.
Ingredients
Scale
- 900 g (2 lb) fresh or frozen corn kernels, pat dry
- 0.5 medium red onion, finely diced
- 1 small jalapeño pepper, seeded and finely minced
- 60 g (0.5 cup) fresh cilantro, roughly chopped
- 60 g (2 oz) cotija cheese, crumbled (or feta)
- 1 large lime, juiced and zested
- 15 ml (1 tablespoon) neutral oil (canola or grapeseed)
- 2.5 ml (0.5 teaspoon) salt, or to taste
- 120 ml (0.5 cup) full-fat sour cream (for crema)
- 15 ml (1 tablespoon) fresh lime juice (for crema)
- 5 ml (1 teaspoon) ground chipotle powder (for crema)
- 1 small clove garlic, minced (for crema)
- 2.5 ml (0.5 teaspoon) salt (for crema)
Instructions
- Char the Corn: Pat the corn kernels very dry with paper towels. Heat the neutral oil in a large cast-iron skillet over medium-high heat. Add the corn in a single layer and cook undisturbed for 3-5 minutes until deeply browned and charred in spots; stir and cook for another 2-3 minutes. Transfer charred corn to a large mixing bowl and let cool slightly.
- Prepare the Crema: In a separate small bowl, whisk together the full-fat sour cream, fresh lime juice, ground chipotle powder, minced garlic, and salt until smooth and combined.
- Combine Salad Ingredients: To the bowl with the cooled corn, add the diced red onion, minced jalapeño, most of the chopped cilantro, crumbled cotija cheese, lime juice and zest, and 2.5 ml (0.5 teaspoon) salt. Toss gently to combine all ingredients.
- Finish and Serve: Pour about half of the prepared Smoky Chipotle-Lime Crema over the corn mixture and toss gently to coat. Transfer to a serving platter, drizzle with the remaining crema, garnish with reserved cilantro, and serve immediately or at room temperature.
Notes
Pat corn dry thoroughly before charring to prevent steaming; work in batches if necessary for even browning. Cotija cheese can be substituted with feta, sour cream with Greek yogurt, and chipotle powder with smoked paprika if preferred.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 160 g
- Calories: 180 calories
- Sugar: 4 g
- Sodium: 190 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 8 mg
Keywords: charred corn salad, Mexican corn salad, street corn, side dish, summer, easy recipe, chipotle lime crema, cotija cheese