Charred Mexican Street Corn Salad
Skillet-charred corn with cotija, scallions, jalapeño, garlic, and cilantro, lightly coated in a lime and chili mayonnaise dressing.
Ingredients
Corn and Fresh Ingredients
- 4 cups corn kernels fresh or thawed and patted dry
- 2 tablespoons vegetable oil
- ½ teaspoon kosher salt
- 2½ ounces cotija cheese crumbled
- ½ cup scallions thinly sliced
- ½ cup fresh cilantro chopped
- 1 large jalapeño seeded and finely minced
- 3 cloves garlic finely minced; added raw
Dressing
- 3 tablespoons mayonnaise
- 1½ tablespoons fresh lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground cumin
Instructions
- Pat 4 cups corn kernels dry. Crumble the cheese, slice scallions, chop cilantro, and finely mince the seeded jalapeño and garlic.
- Heat vegetable oil in a wide skillet over medium-high to high until shimmering. Add corn and ½ teaspoon kosher salt in an even layer. Leave for 2 minutes, then stir occasionally for another 5–6 minutes until tender with browned patches. Use two batches if crowded, dividing the oil and salt.
- Spread cooked corn in a broad bowl and cool for about 10 minutes, until warm rather than piping hot. Whisk mayonnaise, lime juice, chili powder, paprika, and cumin in a separate bowl.
- Fold dressing, cotija, scallions, cilantro, jalapeño, and raw minced garlic into the corn. Taste and serve as 6 sides, or chill promptly for later serving.
Notes
The 8-minute skillet estimate assumes one wide pan. A smaller pan requiring two batches adds cooking time. Corn should be warm or cool before dressing.