Mexican Corn Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 tbsp. vegetable oil

4 c. fresh or canned corn kernels (from about 4 large ears)

Kosher salt

1 bunch of scallions, green and light green parts only, thinly sliced

1 medium jalapeño, seeded, finely chopped

1/2 c. fresh cilantro, finely chopped, plus whole leaves for serving

1/4 c. finely crumbled cotija cheese

2 tbsp. Mexican crema or sour cream

2 tbsp. mayonnaise

2 tbsp. fresh lime juice

1/2 tsp. smoked paprika or chili powder, plus more for serving

Directions

In a large cast-iron or nonstick skillet over medium-high heat, heat oil until shimmering. Add corn; season with 1 tsp. salt and toss to coat. Cook, undisturbed, until charred on one side, about 2 minutes. Continue to cook, tossing occasionally, until kernels are charred and blistered, 8 to 10 minutes. A few kernels should begin to “pop” and leap as they get hotter, but reduce heat to medium if they start to smoke. Transfer to a medium bowl.

Add scallions, jalapeño, cilantro, cotija, crema, mayonnaise, lime juice, and paprika and mix well to combine; adjust seasonings, if needed.

Top salad with a few cilantro leaves. Sprinkle with paprika.

Nutrition

• Calories: 324
• Total Fat: 18 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 14 mg
• Sodium: 490 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 7 g