Mexican Corn Salad (Print-Friendly Version)

Charred corn mixed with scallions, cotija, jalapeño, and a zesty lime cream sauce for a bright, flavorful dish.

# What You'll Need:

→ Vegetable Oil

01 - 30 ml vegetable oil (neutral, high smoke point)

→ Corn

02 - 600 g fresh or canned sweet corn kernels (approx. from 4 large ears)
03 - 1 tsp kosher salt for seasoning

→ Vegetables and Herbs

04 - 1 bunch scallions, green and light green parts only, thinly sliced
05 - 1 medium jalapeño, seeded and finely chopped
06 - 15 g fresh cilantro, finely chopped, plus whole leaves for garnish

→ Cheese

07 - 30 g cotija cheese, finely crumbled

→ Dressing

08 - 30 g Mexican crema or sour cream
09 - 30 g mayonnaise
10 - 30 ml fresh lime juice
11 - 2.5 ml smoked paprika or chili powder, plus more for serving

# How to Make It:

01 - Heat vegetable oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering. Add corn kernels and 1 tsp kosher salt; toss to coat evenly. Cook undisturbed until kernels develop a deep char on one side, approximately 2 minutes. Continue to cook, tossing occasionally, until kernels are blistered and charred evenly, about 8 to 10 minutes. Reduce heat to medium if smoking occurs. Use a splatter guard to contain any popping kernels.
02 - Transfer charred corn to a medium mixing bowl. Add scallions, jalapeño, cilantro, cotija cheese, Mexican crema (or sour cream), mayonnaise, fresh lime juice, and smoked paprika. Mix thoroughly until all ingredients are evenly incorporated. Adjust seasoning with additional salt, paprika, or cheese to taste.
03 - Transfer the salad to a serving bowl or individual cups. Garnish with additional cilantro leaves and a light sprinkle of smoked paprika. Serve warm or at room temperature.

# Additional Tips:

01 - Use a sharp knife to cut corn from the cob by standing each ear upright in a bowl or on a dish towel for safe and efficient kernel removal.
02 - Preheat the stovetop vent or hood fan before charring the corn to prevent smoke alarms from triggering.
03 - A splatter guard is recommended to contain popping corn kernels during charring.
04 - This salad can be stored in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for optimal flavor.

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