Ingredients:
4 ears of corn, husked
1/4 cup of mayonnaise
1/4 cup of sour cream or Greek yogurt
1/4 cup of crumbled cotija cheese (or feta cheese)
2 tablespoons of fresh lime juice
2 tablespoons of fresh cilantro, chopped
1/2 teaspoon of chili powder
1/4 teaspoon of smoked paprika
Salt and pepper to taste
Optional: additional lime wedges and cilantro for garnish
Instructions:
Preheat your grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, until it is slightly charred and cooked through, about 8-10 minutes. Remove the corn from the grill and let it cool for a few minutes.
Using a sharp knife, carefully cut the kernels off the cobs into a large bowl. In a separate small bowl, combine the mayonnaise, sour cream or Greek yogurt, lime juice, chopped cilantro, chili powder, smoked paprika, salt, and pepper.
Stir well to combine and make the dressing. Pour the dressing over the corn kernels in the large bowl.
Add the crumbled cotija cheese (or feta cheese) to the bowl and gently toss to coat the corn kernels with the dressing and cheese. Taste and adjust the seasoning if needed. Let the salad sit for a few minutes to allow the flavors to meld together.
Serve the Mexican Street Corn Salad at room temperature or chilled, garnished with additional lime wedges and cilantro if desired.
Mexican Street Corn Salad is a delicious and flavorful side dish or topping for tacos, grilled meats, or as a dip with tortilla chips. Enjoy the vibrant flavors of this classic Mexican street food in salad form!