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Charred Fiesta Corn Salad

Bring the vibrant flavors of street food to your table with this Charred Fiesta Corn Salad. Packed with sweet corn, cotija cheese, jalapeno, and cilantro, it's perfect for gatherings, barbecues, or a lively side dish any night of the week.
2
27 min
TOTAL TIME
395
CALORIES
$1.22
PER SERVING
Charred Fiesta Corn Salad
Ingredients
12 INGREDIENTS
8 SERVINGS
Jalapeno
1/2 whole jalapeno
seeded and diced
Olive Oil
1 tbsp olive oil
Corn On The Cob
6 whole corn on the cob
Crumbled Cotija Cheese
8 oz crumbled cotija cheese
Lime
1 whole lime
juiced
Fresh Cilantro
1/2 cup fresh cilantro
finely chopped
Garlic
3 cloves garlic
minced
Mayonnaise
1/4 cup mayonnaise
Cayenne Pepper
1/4 tsp cayenne pepper
Sea Salt
1/2 tsp sea salt
Chili Powder
1/4 tsp chili powder
Smoked Paprika
1/4 tsp smoked paprika
Directions
7 STEPS
15 min
PREP TIME
12 min
COOK TIME
27 min
TOTAL TIME
1
If using fresh corn, remove the kernels from the cobs using a sharp knife. If using frozen corn, thaw completely before proceeding.
2
Heat olive oil in a large skillet over medium heat, and add the corn. Cook, stirring occasionally, for 10-12 minutes or until corn is slightly charred.
3
Remove the skillet from heat and let the corn cool for a few minutes.
4
In a large bowl, combine mayonnaise, crumbled cotija cheese, diced jalapeno, chopped cilantro, cayenne pepper, minced garlic, and lime juice. Mix until evenly combined.
5
Fold in the cooled corn until well incorporated with the cheese mixture.
6
Refrigerate the salad for at least 30 minutes to allow flavors to meld.
7
Serve the salad chilled, sprinkled with sea salt, smoked paprika, and chili powder as a garnish.
Health Info
Macros
54g
CARBS
17g
FAT
13g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
EGGS
SOYBEANS
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Frequently Asked Questions
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