Creamy Mexican Street Corn Salad

By harvard88

Ingredients

• 4 cups of grilled or cooked corn kernels for seasoned corn, see below
• 1 /4 cup mayonnaise
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ cup cotija cheese
• 1 tablespoon fresh chopped cilantro or parsley
• zest of one lime
• 1 tablespoon lime juice
• Kosher salt to taste
• Salad
• Seasoned Corn1 tablespoon butter1 teaspoon chili powder1 teaspoon garlic powderKosher salt

Details

Adapted from yellowblissroad.com

Preparation

Step 1

InstructionsCut corn from the ears. (If using grilled corn on the cob, go to step 3). To make the seasoned corn: Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Melt a tablespoon of butter, then stir in corn and 1 teaspoon each or garlic and chili powders and a pinch of salt. Cook, stirring every few minutes, until corn is slightly charred and golden; 8-10 minutes. Spoon into a large bowl and cool. (Can be placed in the fridge for quicker cooling time - this too less than 10 minutes for me).Stir chopped cilantro or parsley into the cooled corn.In a small bowl, combine mayonnaise, chili powder, garlic powder, lime juice, lime zest and a pinch of salt.Stir the mayo mixture into the corn mixture. Stir in cotija cheese.Chill until ready to serve. Garnish with more Cotija cheese and chopped cilantro/parsley.This is also delicious as a dip served with tortilla chips!