Mexican Corn Salad

Ingredients

• 4 cup whole kernel corn (About 5 ears of fresh corn cut from the cob, or frozen corn; frozen corn does not need to be thawed.)
• 1 tbsp olive oil
• 0.5 small red onion (Finely diced.)
• 4 green onions (Chopped.)
• 1 jalapeño pepper (Seeded and finely diced.)
• 0.5 cup fresh cilantro (Chopped; reserve additional fresh cilantro for garnish.)
• 14.5 oz Tuttorosso Petite Diced Tomatoes (One can, drained well.)
• 0.5 cup cotija cheese (The source spells this as “cojita cheese”; add more for garnish.)
• 4 tbsp fresh lime juice (About 2 limes.)
• 0.5 tsp ground cumin
• 1 tsp ancho chili powder
• 0.25 tsp black pepper
• 0.5 tsp salt
• 2 tbsp sour cream (Light sour cream may be used.)
• 2 tbsp mayonnaise

Steps

1. 1

   If using frozen corn, do not thaw it first. It will take slightly longer to char than fresh corn.

2. 2

   Heat the olive oil in a large skillet over high heat.

3. 3

   Add the corn to the hot skillet and stir. Cook for 3–5 minutes, stirring as needed, until the corn begins to char.

4. 4

   Transfer the cooked corn to a large bowl and let it cool for a few minutes.

5. 5

   Add the diced red onion, chopped green onions, diced jalapeño, chopped cilantro, drained petite diced tomatoes, and cotija cheese to the corn.

6. 6

   In a small bowl, combine the lime juice, cumin, ancho chili powder, black pepper, salt, sour cream, and mayonnaise. Mix well.

7. 7

   Pour the dressing over the vegetables and combine thoroughly.

8. 8

   Taste and adjust the seasoning with additional lime juice, salt, or pepper as needed.

9. 9

   Refrigerate the salad until ready to serve.

10. 10

    When ready to serve, garnish with additional cotija cheese and fresh cilantro.

Notes

The recipe does not specify a refrigeration duration; chill until ready to serve. It is described as suitable for a backyard cookout or potluck.

Nutrition per serving

• salad
• side dish
• Mexican
• vegetarian
• crowd-friendly
• potluck
• gluten-free
• stovetop