Description
This Street Corn Salad is a quick and flavorful dish featuring sautéed corn tossed with a creamy mixture of mayonnaise, queso fresco, fresh lime juice, and a blend of spicy and zesty seasonings. Perfect as a side for summer gatherings or as a vibrant snack, it combines the sweetness of corn with the brightness of fresh ingredients and mild heat for an irresistible taste.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 24 oz frozen corn (about 5 cups)
- 1/4 cup mayonnaise
- 8 oz queso fresco or feta cheese, crumbled
- 2 tablespoons fresh lime juice
- 1/2 jalapeño, diced
- 3 tablespoons diced red onion
- 1/2 cup chopped cilantro
- 1/4 teaspoon chili powder
- 3 cloves garlic, finely minced
- Pinch of red pepper flakes
- 1/2 teaspoon salt (or to taste)
Instructions
- Heat the olive oil: Warm the olive oil in a large skillet over medium heat for about 30 seconds to prepare for cooking the corn.
- Cook the corn: Add the frozen corn to the skillet and sauté over medium heat for 8 to 10 minutes, stirring frequently. Ensure the corn is heated through but avoid overcooking to prevent mushy kernels.
- Mix the dressing: In a large bowl, combine the mayonnaise, crumbled queso fresco or feta cheese, and fresh lime juice until well blended.
- Add the aromatics and spices: Stir the diced jalapeño, diced red onion, chopped cilantro, chili powder, minced garlic, and red pepper flakes into the mayonnaise mixture to enhance the salad’s flavor.
- Toss corn with dressing: Fold the cooked corn into the cheese and spice mixture, stirring gently until the corn is evenly coated.
- Season and serve: Add salt to taste, mix gently, and serve the street corn salad immediately or chilled as desired.
Notes
- Use fresh lime juice for the best flavor impact.
- For a spicier kick, increase the amount of jalapeño or red pepper flakes.
- Feel free to substitute queso fresco with feta cheese if unavailable.
- This salad can be served warm or chilled depending on preference.
- If fresh corn is available, it can be used instead of frozen corn for a sweeter taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
