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–+ servings
250ml Lime Infused Olive Oil – bright citrus infusion
Garden Infuzions

Mexican Street Corn Salad with Lime Infused Olive Oil

Charred corn, creamy cotija, crisp red onion, and a bright lime finish come together in this lively Mexican street corn salad that’s made for easy sharing.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 cups fresh corn kernels from about 6 ears
  • 2 tablespoons Lime Infused Olive Oil
  • 1 tablespoon olive oil
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 small red onion finely diced
  • 1/3 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 small jalapeño seeded and minced
  • 1 tablespoon chopped green onion
  • 1 tablespoon toasted pepitas

Equipment

  • 1 Large skillet For charring the corn
  • 1 Large mixing bowl For combining the salad
  • 1 Small mixing bowl For whisking the dressing
  • 1 whisk To blend the dressing smoothly
  • 1 Spatula or wooden spoon For stirring the corn
  • 1 set Measuring cups and spoons For accurate portions

Method
 

Instructions
  1. Heat a large skillet over medium-high heat and add the corn kernels in a single layer.
  2. Let the corn sit undisturbed for a few minutes so it picks up char, then stir and cook until the kernels are lightly blistered in spots, about 8 to 10 minutes total.
  3. Transfer the corn to a large bowl and let it cool for 5 minutes.
  4. In a small bowl, whisk together the Lime Infused Olive Oil, olive oil, mayonnaise, sour cream, lime juice, lime zest, chili powder, salt, and black pepper until smooth.
  5. Add the red onion, cotija, cilantro, jalapeño, green onion, and pepitas to the corn.
  6. Pour the dressing over the salad and toss gently until everything is evenly coated.
  7. Taste and add a little more salt or lime juice only if needed.
  8. Serve right away while the corn still has some warmth, or chill briefly and serve cold.

Notes

For the best texture, use fresh corn when it’s in season, but thawed frozen corn works well too. If using frozen corn, pat it dry first and cook long enough to pick up color. The salad is best served the day it’s made, though the flavors still hold up nicely after a short chill.

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