This Mexican corn salad is corn kernels and vegetables tossed in a creamy lime dressing, then topped with cotjita cheese. A twist on the classic Mexican street corn that's easy to eat and perfect for a potluck!

Servings  : 6
Author : Sara Welch

  • 1 tablespoon butter
  • 4 cups corn kernels fresh or frozen (thaw if using frozen)
  • salt and pepper to taste
  • 1 red bell pepper cored, seeded and finely chopped
  • 1/4 cup red onion finely chopped
  • 1 jalapeno seeds and ribs removed, then finely chopped
  • 1/2 cup fresh cilantro leaves chopped, plus more for garnish
  • 3 tablespoons lime juice
  • 1/4 cup Mexican crema or sour cream
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon chili powder plus more for garnish
  • 1/3 cup cotija cheese finely grated

  1. Melt the butter in a large pan over medium high heat.

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