Mexican Street Corn Salad with Charred Kernels and Lime Crema
By Miles Carr
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
Purchase sweet yellow corn with plump kernels, or utilize thawed frozen corn that has been dried well, then prepare it in a hot cast-iron skillet until dark brown spots appear around the edges and incorporate it into lime crema, then garnish it with cotija and chili powder for added flavor in every bite (I prefer a lot of char here).
Utilize a cast-iron skillet with a thick bottom and patiently wait until the avocado oil shimmers prior to adding the kernels, and then carefully arrange them in a single, even layer. Permit those individuals to stay for a period of 3 to 4 minutes. During that time, the moisture pops away from the sugars as they darken. A packed pan rests over the ascending steam from the corn. It stays pale.
I allow the corn to cool for a total of 5 minutes prior to it meeting with the sauce because hot kernels have the potential to melt the crema too quickly, and I whisk together the crema and mayonnaise with lime juice and salt until smooth in texture. The corn should be gently coated, with no pool of sauce at the bottom of the bowl.
Scatter the cotija cheese evenly over the dressed corn. Incorporate the chili powder together with the cilantro, then gently fold in using a light touch (the little white crumbles remain visible). Stirring the toppings too much in fact changes them into a gray paste on the dish. This dish is served warm or at room temperature in a white ceramic bowl, with a lime wedge neatly placed at its side.
Why you'll love this recipe
- 1Sweet yellow corn develops dark toasted spots within the skillet, and the sugars found within the kernels darken during this process.
- 2A small amount of lime crema gently overlays 4 cups of corn. The salad remains dry.
- 3Cotija features a dry, salty crumble that rests upon the warm corn and maintains its shape.
- 4Fresh cilantro along with chili powder add vibrant color and gentle heat to the surface of the pale crema.
- 5Frozen corn may also function effectively if one thaws it while afterward drying the kernels thoroughly first.
- 6A lime wedge situated on the side permits each guest to improve their own serving with additional citrus.
Ingredients
- •4 cups yellow corn kernels (fresh or thawed frozen)
- •1 tbsp avocado oil (or grapeseed oil)
- •¼ cup Mexican crema (or full-fat sour cream)
- •2 tbsp mayonnaise
- •1 tbsp lime juice (freshly squeezed)
- •½ tsp kosher salt
- •⅓ cup Cotija cheese (crumbled)
- •1 tsp chili powder
- •¼ cup fresh cilantro (chopped)
- •1 wedge fresh lime (for serving)
Instructions
- 1
Heat the avocado oil in a cast-iron skillet over medium-high heat until it shimmers.
- 2
Add the corn in a single layer and leave it undisturbed for 3 to 4 minutes, until dark brown toasted spots form.
- 3
Toss the corn and cook for another 2 minutes, until evenly charred.
- 4
Remove the skillet from the heat and let the corn cool for 5 minutes.
- 5
Whisk the Mexican crema, mayonnaise, lime juice, and kosher salt in a bowl until smooth.
- 6
Fold the charred corn into the lime crema until lightly coated, then transfer it to a white ceramic bowl.
- 7
Top with the Cotija, chili powder, and cilantro. Tuck the lime wedge into the side of the salad.
FAQ
Nutrition (per serving)
210
Calories
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
