Six cups of corn are tossed with oil and charred in a hot skillet for eight to ten minutes, stirred only occasionally so spots blacken.
The dressing is mayonnaise, sour cream or crema, lime juice, chili powder and salt. There is no pasta and no chicken in this salad.
Three Moves
One skillet and one bowl.
Corn
Tossed with oil and charred 8 to 10 minutes over high heat, then cooled 5 minutes.
Dressing
Mayonnaise, sour cream or crema, lime juice, chili powder and salt, whisked.
Salad
Corn folded with jalapeño, red onion, cilantro and crumbled cotija.
Served warm or chilled.
How to Make It
Corn charred
Heat a large skillet over high heat. Toss corn with neutral oil and cook 8 to 10 minutes, stirring occasionally, until charred in spots. Cool 5 minutes.
Dressing whisked
Whisk mayonnaise, sour cream or crema, lime juice, chili powder and salt.
Folded
Combine charred corn with jalapeño, red onion, cilantro and cotija. Fold in the creamy lime dressing and serve warm or chilled.
Why This Recipe Works
- High heat and occasional stirring give char marks without drying the kernels.
- Cooling the corn five minutes stops the dressing thinning.
- Cotija holds its shape and adds salt without melting.
- Lime and chili keep the creamy dressing sharp.
Ingredient Notes
- Corn
- Six cups of kernels, fresh or thawed from frozen.
- Cotija
- Three quarters of a cup, crumbled.
- Jalapeño
- One, finely diced, seeds to taste.
Success Tips
- Let the corn sit still between stirs so it can char.
- Dry thawed corn before it goes in the pan or it will steam.
- Taste for lime after the cheese goes in, since cotija is salty.
Serving Ideas
Serve warm or chilled, in a wide bowl with extra cilantro and a dusting of chili powder.
Storage and Reheating
Refrigerate
Refrigerate covered up to 3 days.
Frequently Asked Questions
Is there pasta in this salad?
No, charred corn is the base.
How long does it keep?
Covered in the fridge for up to 3 days.
