Ingredients
Fresh Corn Mixture:
- 8 ears corn, husks removed
- 1/2 cup diced red onion
Dressing:
- 2 Tablespoons unsalted butter
- 1/2 cup sour cream
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon cumin
Garnish:
- 1/2 cup cilantro, chopped
- 2 Tablespoons chopped fresh chives
- 1/2 cup crumbled Cotija cheese
Instructions
-
- Cook the Corn: Grill the corn and then slice off the kernels.
Add the kernels and diced onion to a large bowl.
- Prepare the Salad: While the corn is still warm, stir in the butter, sour cream, lime juice, smoked paprika, cumin, cilantro, Cotija cheese, and season with salt and pepper.
- Adjust Seasoning: Taste the salad and adjust seasoning as needed. Serve immediately.
Notes
- Substitute canned or thawed frozen corn if fresh is not available.
- Char the corn kernels for extra flavor if desired.
- The salad can be made a day ahead and stored in the fridge.
- Use Queso fresco, Parmesan, or feta if Cotija cheese is not available.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 279 kcal
- Sugar: 13g
- Sodium: 245mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg
