Ingredients

Scale

(Serves 6–8)

Corn base:

4 cups fresh or frozen corn kernels (you love smoky depth—fire-roasted preferred!)
1 tbsp olive oil or avocado oil

Creamy chili-lime dressing:

¼ cup mayonnaise (or Greek yogurt for high-protein—you love this!)
2 tbsp sour cream or Mexican crema
Zest and juice of 1 lime (about 2 tbsp—you love citrus!)
1 tsp chili powder
½ tsp smoked paprika
¼ tsp garlic powder
Pinch of cayenne (optional—you love subtle heat!)

Mix-ins & toppings:

½ cup crumbled cotija cheese (use reduced-sodium—you love low-sodium options!)
¼ cup red onion, finely diced (soak in cold water 10 min to mellow)
¼ cup fresh cilantro, chopped
1–2 tbsp Tajín or chili-lime seasoning (adds that “street” kick!)
Optional: Diced avocado or pickled jalapeños

Instructions

1. Char the corn (choose method):

Stovetop: Heat oil in skillet over medium-high. Add corn; cook 6–8 minutes, stirring occasionally, until blistered and charred.
Grill: Toss corn in oil; grill in foil packet 10–12 minutes, shaking occasionally.
Air Fryer: Toss corn in oil; air fry at 400°F (200°C) for 8–10 minutes, shaking halfway.

2. Make dressing:

Whisk mayo, sour cream, lime zest, lime juice, chili powder, smoked paprika, garlic powder, and cayenne until smooth.

3. Toss salad:

In a large bowl, combine warm charred corn, dressing, cotija, drained red onion, and cilantro. Gently fold together.

4. Finish & serve:

Sprinkle generously with Tajín. Add optional avocado or jalapeños if desired. Serve warm or chilled.

💡 Pro Tips for Perfection:
✅ Char corn well—deepens sweetness and adds authentic street flavor.
✅ Use cotija—salty, crumbly, and essential (feta works in a pinch).
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium cotija + skip added salt
→ Boost flavor with extra lime zest and Tajín (it’s low-sodium!)
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Add 1 tbsp chia seeds to dressing for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Reduce corn to 2 cups; add 1 cup diced zucchini or jicama
→ Net carbs drop from 18g → 8g/serving
✅ Make ahead:
→ Keeps 3 days refrigerated (flavors meld beautifully!)
→ Bring to room temp or rewarm gently before serving

Storage & Serving Ideas

→ Fridge life: 3 days | Freezer: Not recommended
→ Serving ideas:
→ With tortilla chips as a dip
→ Alongside grilled steak or shrimp tacos
→ As a topping for baked potatoes or grain bowls

Prep Time & Nutrition (per serving):