Warm Skillet Mexican Corn Salad

You make Warm Skillet Mexican Corn Salad by searing the kernels for 5 minutes so they soften, develop charred edges, and taste naturally sweet. Tossing those hot pieces in a bowl lets their heat melt the sour cream and mayonnaise into an even, creamy glaze rather than a heavy coating.

The corn options

For the best browning in the pan, choose fresh raw corn. Slice the kernels right off the cob to get started. To keep those kernels from scattering across your counter, turn a small dish upside down inside a larger mixing bowl. You can stand the corn on that base as you cut. A bundt pan does the exact same job. Just stand the ear of corn on the center tube and slice downward so the pan catches every piece.

Frozen corn works nicely as an alternative. You put it straight into the hot pan direct from the freezer. You must skip the thawing step. Thawing frozen corn ruins the texture. Canned corn holds excess moisture. You have to dry it thoroughly with a towel before cooking. Wet canned corn will steam instead of browning in the pan.

Cooking the corn

You need a large skillet set over high heat. You melt the 2 tbsp (30g) butter first. You drop in the minced garlic and cook it for exactly 10 seconds before adding the corn.

The corn needs 5 minutes in the pan. You must let the kernels sit undisturbed for most of that time. If you stir the corn constantly, it will not get toasted brown edges. You add 0.5 tsp each salt and pepper halfway through the cooking time. The corn is ready when it softens and shows golden spots.

The dressing

You build the creamy glaze right on top of the hot corn. You move the cooked corn into a large bowl as soon as it comes off the stove. You add the 0.25 cup mayonnaise, 0.25 cup sour cream, grated parmesan cheese, and fresh lime juice immediately.

A mix of mayonnaise and sour cream keeps the dressing light. The parmesan cheese adds a savory taste. You toss the mixture well so the heat from the corn melts the cold ingredients into an even glaze.

You fold in the chopped cilantro, diced jalapeño, 0.5 red onion, and sliced green onions while the mixture is still warm.

Ingredient substitutions

You can modify this salad based on what you have in the kitchen.

• Regular onions, eschalots, or extra scallions can replace the 0.5 red onion. You should use less regular onion because it is sharper.
• Flat-leaf parsley works well if you do not like cilantro.
• Canned jalapeños or other spicy fresh chilies can take the place of the fresh jalapeño.
• A pinch of chipotle or chili powder adds extra heat to the salad.
• Feta, extra parmesan, or goat cheese will work if you cannot find cotija. Cotija is a Mexican cheese that tastes like a less salty feta.

Serving the salad

You move the finished salad over to your serving dish. You crumble the 2 oz (60g) cotija cheese over the top. You can add extra jalapeño slices, cilantro leaves, and lime wedges before setting it on the table.

The salad pairs well with barbecue or Mexican-style meals. You can serve it right away while it holds some heat. You can also let it sit on the counter and eat it at room temperature.