Description
A vibrant, smoky-sweet Mexican street corn salad made in one skillet. Creamy, tangy, and customizable, this 15-minute dish is perfect for picnics, BBQs, or weeknight sides. Loaded with fresh corn, garlic, jalapeño, and cotija cheese.
Ingredients
4 tablespoons unsalted butter
2 cups fresh corn kernels
2 cloves garlic, minced
1 jalapeño pepper, minced
¼ cup mayonnaise
¼ cup crumbled cotija cheese
½ cup whole milk
2 tablespoons chili powder
1 tablespoon lime juice
1 tablespoon fresh parsley, chopped
Instructions
Heat butter in a skillet over medium heat.
Add garlic and jalapeño; sauté for 2 minutes.
Toss in corn, chili powder, and salt; cook 5-7 minutes until tender.
Remove from heat and stir in mayonnaise, cotija, milk, lime juice, and parsley until combined.
Mix well and adjust heat level with additional jalapeño if desired.
Notes
Use fresh off-the-cob corn for best flavor.
For a milder version, remove jalapeño seeds.
Substitute cotija with feta or Monterey Jack if unavailable.
Toss with cilantro or shredded lettuce for extra freshness.
Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg