Ingredients
Scale
- 4 ears of corn (or 4 cups frozen corn, thawed)
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream (or Greek yogurt)
- 2 tablespoons lime juice (plus wedges for serving)
- 2 garlic cloves, minced
- ½ teaspoon chili powder or Tajín
- ½ cup Cotija cheese, crumbled
- ¼ cup cilantro, chopped
- Salt, to taste
- Optional toppings: avocado, black beans, cherry tomatoes, grilled chicken, tortilla chips
Instructions
- Grill or sauté the corn until slightly charred. If using fresh, cut kernels off the cob once cooled.
- In a bowl, whisk together mayo, crema, lime juice, garlic, and chili powder.
- Toss the corn with the sauce until well coated.
- Fold in Cotija cheese and cilantro, reserving some for garnish.
- Spoon into serving bowls and top with extra cheese, cilantro, chili powder, and lime wedges.
Notes
- For extra flavor, add a sprinkle of smoked paprika.
- Store leftovers in the fridge for up to 3 days.
- To make it vegan, use dairy-free cheese and cashew cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side dish / Main dish
- Method: Grilled or sautéed
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg