Ingredients
Scale
- 4 cups grilled corn kernels (about 4 ears of corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, finely chopped
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Grill the corn until lightly charred, then cut the kernels off the cob.
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, and smoked paprika.
- Add the grilled corn, cotija cheese, cilantro, and jalapeño to the bowl.
- Toss until well combined.
- Season with salt and pepper to taste.
- Chill for 15 minutes before serving.
Notes
- For extra flavor, grill the corn with butter or oil.
- If cotija cheese is unavailable, feta works as a substitute.
- Adjust jalapeño amount based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg