Ingredients
Scale
- 2 tablespoons (28 g) salted butter
- 4 cups (615 g) fresh corn kernels, cut off cob
- ¼ teaspoon table salt
- ½ cup (70 g) finely grated cotija cheese
- ½ cup (70 g) finely diced onion, red or white
- ⅓ cup finely chopped cilantro
- 3 tablespoons (42 g) crema
- 2 tablespoons (28 g) mayonnaise
- 2 tablespoons finely diced jalapeno
- 1 tablespoon lime juice
- 2 garlic cloves, pressed
- Chili powder or Tajin, for topping
Instructions
- Heat a cast iron skillet over medium-high heat and add the butter, melting it completely.
- Once melted, add the corn kernels and sauté for about 5-8 minutes until they are slightly charred, stirring occasionally.
- Sprinkle the cooked corn with salt, stir again, and transfer it to a large heatproof mixing bowl.
- In the bowl, add cotija cheese, onion, cilantro, crema, mayonnaise, jalapeno, lime juice, and pressed garlic. Mix until everything is well incorporated.
- Serve the salad warm or cold, garnished with chili powder or Tajin as desired.
Notes
For extra flavor, try adding more lime juice or some chili flakes for heat.
This salad can be made ahead of time and served cold, making it great for meal prep.
Feel free to substitute fresh corn with canned corn if fresh is not available.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.