Mexican-Style Corn Salad
Ingredients
Directions
Ingredients
5
ears corn, shucked
1 c
cherry tomatoes, halved
1 c
loosely packed cilantro leaves, chopped
0.75 c
crumbled cotija cheese
2
scallions, thinly sliced
0.25 c
mayonnaise
2 tbsp
sour cream or crème fraîche
2 tbsp
lime juice
2 tsp
hot sauce
0
kosher salt
0
freshly ground black pepper
Mexican-Style Corn Salad
I used crème fraîche instead of sour cream because I didn’t have any sour cream around. It made the salad pretty darn tangy. But I like that kind of thing. You don’t have to.
4-6 servings
- Bring a large pot of water to a boil, add the corn, and cook for 5 minutes. Drain and cool, then cut the kernels from the cobs. In a large bowl, combine the kernels, tomatoes, cilantro, cheese, and scallions.
- In a small bowl, combine the mayonnaise, sour cream, lime juice, hot sauce, ¾ teaspoon salt, and ¼ teaspoon pepper. Pour this mixture over the corn mixture and combine well. Season with more salt, pepper, and hot sauce if you think it needs it. Serve.
Recipe by Scott Hocker
Scott Hocker
Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He has worked in magazines, kitchens, newsletters, restaurants and a bunch of other environments he can’t remember right now. He has also been the editor in chief of both liquor.com and Tasting Table.