This salad is a nod to the street corn you can buy in Mexico on the street at a vendor. Creamy, sweet, and spicy it hits all the right notes. Combining the charred and grilled corn kernels with the sautéed corn creates dimension while the melted butter spicy drizzle adds a punch of flavor. You can use all grilled corn if it’s available, too. Perfect summer side dish!
Ingredients
2 tablespoons chili powder
2 teaspoons smoked paprika
1/2-2 teaspoons cayenne pepper
2 tablespoons olive oil
1 yellow onion, chopped
2 cups raw corn(3-4 chopped)
2 cloves garlic, chopped
kosher salt
black pepper
⅓ cup mayonnaise or sour cream or Greek yogurt
4 tablespoons salted butter
2 tablespoons fresh lime juice
3/4 cup crumbled cojita cheese
1 ear grilled corn, kernels removed from the cob(you can do this on a grill or over your burner on the stove)
1/4 cup fresh cilantro, chopped
Instructions
Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
Reduce the heat to low. Mix in the mayo and sour cream until melted and creamy. Cook until warmed throughout.
In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
Squeeze the lime juice over the corn with a pinch of salt.
Spoon into a wide serving bowl. Top with grilled corn and drizzle the spicy butter over the corn. Sprinkle on the cheese and cilantro.
