We love this fantastic corn salad with all the flavors of Mexican Street corn in each bite! This simple, summertime dish combines charred corn, mexican crema, cheese and cilantro with a kick of heat you can control. While you can use fresh corn it works fine with canned corn from your pantry.
6 cups of corn kernels from:
6 ears of corn,
6 14-oz cans of corn, or
2 bags of frozen corn kernels
8 Tablespoons Mexican crema (available at most stores), or make your own by combining:
3 tablespoons sour cream
3 Tablespoons Lime juice
1 Tablespoon Mayonnaise
¼ teaspoon of salt
2 Serrano or Jalapeno Chiles (or 2 teaspoons red chili flakes)
½ Teaspoon Chili Powder
1 Cup Cotijo or mild feta cheese
¾ Cup chopped cilantro leaves
3 green onions, thinly sliced
Lime wedge for garnish
Dice the peppers finely and reserve in a medium bowl. Next, thinly slice the white and light green parts of the green onions and add to the bowl. Finely chop the cilantro leaves and add them to the bowl. Then, break apart the cheese into small pieces no larger than a kernel of corn and add to the bowl with the peppers, green onions, and cilantro.
Measure out or make the crema, add the chili powder to it, and set aside in a small bowl.
Cut corn from the ears, or thaw/drain corn if using frozen or canned corn, and place in a separate bowl.
Put a 8-10” nonstick skillet onto a burner on high heat, and add 1 Tablespoon vegetable oil. Then add ⅓ of the corn. Cover with a lid and cook without stirring until the layer of corn touching the bottom of the pan has charred / turned dark, 3-6 minutes. Move the charred corn to a medium bowl and repeat this process for the remaining corn kernels, adding fresh vegetable oil each time.
Once all the corn has been charred, combine all ingredients and toss to combine so that the crema coats all the ingredients. Add salt and pepper to taste. Garnish with lime wedges and serve while warm.