Ingredients
Scale
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1/4 cup crumbled cotija cheese (or feta cheese)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder (plus more for sprinkling)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Grill the corn, turning occasionally, until kernels are charred and tender, about 10-12 minutes. Remove from grill and let cool slightly.
- Once cooled, cut the kernels off the cob into a large bowl.
- In a small bowl, mix together mayonnaise, sour cream or Greek yogurt, cotija cheese, cilantro, chili powder, lime juice, salt, and pepper.
- Pour the dressing over the grilled corn kernels and toss until well coated.
- Sprinkle with extra chili powder and additional cotija cheese if desired.
- Serve the Mexican street corn salad warm or at room temperature.
- Prep Time: 15
- Cook Time: 12
