This Mexican street corn salad is simple to prepare and loaded with fresh flavors. We serve this alongside tacos and burritos for a tasty Mexican dinner.
1/2teaspoonchipotle chili powdermore or less to taste, optional
Salt and pepperto taste
Instructions
Slice the corn from the cob and set aside.
Heat a large skillet over medium high heat and add the butter.
Once the butter is melted, add the corn to the skillet and stir once.
Let corn sit undisturbed for about 5 minutes, or until corn starts browning on bottom. Stir again and let corn sit until it begins popping a bit and is charred.
Place corn in a medium bowl and add 1 tablespoon of mayo, 1 tablespoon of sour cream, and the remaining ingredients. Toss to coat.
Taste and add additional mayonnaise, sour cream, and seasonings as needed.
Serve warm.
Video
Notes
You can use all mayonnaise or all sour cream if that's your preference. Just adjust the amounts accordingly. Chipotle chili powder is spicier than traditional chili powder and we like the kick it adds. It can be tricky to find, so feel free to sub in ground cayenne. Add the spices to taste - it's easy to add more to individual servings and leave it fairly mild for those that don't like spice. Cotija cheese is a dry, crumbly cow's milk cheese that's fairly salty. If you can't find it, Parmesan or feta both will work well.