Creamy Cotija Corn Salad with Lime and Sour Cream
A chilled corn salad with mayonnaise, sour cream, cotija, lime, chili powder, smoked paprika, and cilantro, made from cooked cooled kernels.
Ingredients
Corn Salad
- 4 cups cooked cooled corn kernels drained; cook fresh or frozen corn as required before cooling
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija
- 2 tablespoons lime juice
- 1 teaspoon chili powder blend
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt or less with salty cheese
- 2 tablespoons chopped cilantro
Instructions
- Measure 4 cups fully cooked, cooled corn kernels. Drain thoroughly and blot visible surface moisture. Cook fresh or frozen corn separately as required before cooling; do not use uncooked thawed kernels.
- In a large bowl whisk mayonnaise, sour cream, 2 tablespoons lime juice, chili powder, smoked paprika, and ¼ teaspoon salt.
- Fold corn into the dressing. Gently mix in crumbled cotija and chopped cilantro. Cover and chill 10 minutes.
- Stir and taste before serving in 6 side portions. Refrigerate promptly and use clean serving utensils.
Notes
Corn cooking and safe cooling are additional to this cold assembly schedule. Use cooked cooled corn, including properly prepared frozen kernels. Cotija adds salt, so taste before adding more.