Corn Salad with Chile and Lime
A delicious riff on Mexican street corn from Smitten Kitchen!
Ingredients
- 1/2 a small red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon granulated sugar
- Slightly heaped 1/4 teaspoon kosher salt
- 6 medium ears corn, shucked
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 3 ounces (heaped 1/2 cup) crumbled cotija cheese, crumbled
- 1 lime, halved
- Tajín seasoning or chile powder
- Handful of fresh cilantro leaves
Directions
- Combine the red onions, red wine vinegar, 2 tablespoons water, sugar and salt in a small bowl and refrigerate.
- Combine sour cream, mayo and cotija and set aside.
- Grill the corn on all sides until kernels are well charred. Let cool slightly, then cut the kernels off the cob.
- Spread the cotija mixture over the bottom of your serving plate. Top with corn kernels. Squeeze half the lime over the corn, then dust with chile powder and salt to taste. Top with pickled onions and cilantro.
- Serve immediately.
Source: Smitten Kitchen