Mexican Street Corn Salad

Ingredients

• 2 Tablespoons salted butter
• 4 cups fresh corn kernels (cut off cob)
• ¼ teaspoon table salt
• ½ cup finely grated cotija cheese
• ½ cup finely diced onion (red or white)
• ⅓ cup finely chopped cilantro
• 3 Tablespoons crema
• 2 Tablespoons mayonnaise
• 2 Tablespoons finely diced jalapeno
• 1 Tablespoon lime juice
• 2 garlic cloves (pressed)
• Chili powder or Tajiin (for topping)

Steps

1. 1

   Heat a cast iron skillet over medium-high heat. Add butter and heat until melted.

2. 2

   Once butter has melted, add corn kernels and saute, stirring occasionally, until kernels are slightly charred/darkened (this usually takes around 5-8 minutes).

3. 3

   Sprinkle with salt, stir, and remove from heat. Pour corn into a large, heatproof mixing bowl.

4. 4

   Add cotija cheese, onion, cilantro, crema, mayonnaise, jalapeno, lime juice, and pressed garlic. Stir well until all ingredients are well incorporated and dispersed.

5. 5

   Serve warm or cold, topped with chili powder or Tajin as desired.