Fresh grilled corn is coated in a tangy mayo and sour cream sauce with spices like chili powder, then it gets mixed with cilantro, lime juice and a tangy cheese like Cotija or Feta. It is a great Mexican dinner side dish.You can also pop over to Pinterest and watch Susie make this Mexican Street Corn Salad on a 30 minute Pin TV Episode!
Grill the corn turning every 30 seconds or so until it is charred in spots and bright yellow (about 5-10 minutes depending on the temp of your grill).If you don't have a grill you can pan fry the corn until it is charred in some spots. I have used my grill pan for this multiple times.
6-8 ears of corn – shucked
Set aside to cool and then cut the kernels of corn off of the cob.Lay the corn on it's side and use a large sharp knife to cut the corn on each side, rotating it about 4-5 times.Or use a bundt pan to stand the corn up in the center hole, the corn will fall down into the bundt pan. See photo:
To make the dressing: In a medium sized bowl, combine the mayo, sour cream, lime juice, garlic, salt, sugar, chili powder and chipotle chili powder. Stir to combine.*if you don't have chipotle chili powder just use all regular chili powder.
3 tablespoon Mayonnaise, 3 Tbsp. Sour cream, 1 tablespoon Fresh squeezed lime juice, 1 Garlic clove – minced, ½ tsp. Kosher salt, ¼ tsp. Sugar, ¾ tsp. Chili powder, ½ tsp. Chipotle chili pepper powder
Add in the 4 cups of charred corn and lightly toss to combine.
Add in the cilantro and the cheese and give a quick stir. Taste to check seasonings and add another squeeze of lime juice and salt and pepper if needed.
¼ cup Cilantro – chopped, ½ cup Feta cheese – crumbled or Cotija cheese
Serve warm, at room temp., or cold.
Notes
If corn on the cob is out of season, just use frozen corn and pan fry it until some kernels start to blacken.