Ingredients:

  • 6 ears of fresh corn, husked (or 6 cups/840g frozen corn kernels, thawed)
  • Salt and pepper to taste
  • 1/2 cup/120ml mayonnaise
  • 1/4 cup/60ml Mexican crema or sour cream
  • 2 tablespoons/30ml lime juice, freshly squeezed
  • 1/4 cup/30g crumbled Cotija cheese
  • 1/4 cup/10g chopped fresh cilantro, plus extra for garnish
  • 1 jalapeno, seeded and finely minced (or 1 teaspoon/5ml hot sauce, adjust to taste)
  • 1 teaspoon/5ml chili powder
  • 1/2 teaspoon/2.5ml garlic powder

Instructions:

  1. If grilling the corn, lightly brush the husked ears with olive oil, season with salt and pepper, and grill over medium heat, turning occasionally, until kernels are slightly charred and tender (about 8-10 minutes). Alternatively, if using frozen corn, simply thaw it. If using fresh corn, shuck, remove silk, and blanch in boiling water for 3 minutes, then shock in ice water.
  2. Once the corn is cool enough to handle (or if using thawed kernels), cut the kernels off the cob.
  3. In a small bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, Cotija cheese, cilantro, jalapeno (or hot sauce), chili powder, and garlic powder.
  4. In the large bowl, combine the corn kernels and the dressing. Toss gently to coat evenly.
  5. For best flavor, cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  6. Before serving, garnish with additional Cotija cheese, a sprinkle of chili powder (optional), and lime wedges. This is one of the easiest mexican sides to make.