Creamy Cilantro Corn Salad
This cilantro corn salad's roasted sweet corn is smothered in creamy cilantro lime sauce and topped off with a savory sprinkle of cotija cheese.
Servings 3
Ingredients
- 2 ½ cups roasted corn frozen or fresh
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- pinch of salt
- ¼ cup cotija cheese
Cilantro Sauce
- 1 ½ cups cilantro leaves and stems chopped
- ¾ cup sour cream
- 2 cloves garlic
- 2 tablespoons fresh lime juice
- ¼ cup olive oil or water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin optional
- 1 deseeded jalapeno optional
Instructions
Make the Cilantro Sauce
- Wash and chop the cilantro.
- Add all the sauce ingredients to a food processor and blend until desired consistency is achieved. [Ideally, it will be smooth with very small chunks of cilantro leaves.]
- Refrigerate until ready to use.
Make the Corn Salad
- In a skillet on medium-high heat, add the olive oil and the frozen roasted corn. Saute until the corn is heated through. Transfer to a bowl and mix in the chili powder, garlic powder, pinch of salt and half of the cotija cheese.
- Add a ½ cup or more of the cilantro sauce on top, based on your liking.Sprinkle with the remaining cotija cheese.
- Garnish with a sprinkle of chili powder and cilantro leaves. Enjoy!
Notes
Pour the remaining cilantro sauce in an airtight jar or container and keep in the refrigerator for up to 5 days.