Delicious Cinco de Mayo Side Dishes to Celebrate
This vibrant corn salad combines fresh ingredients and bold flavors, making it a perfect side dish for your Cinco de Mayo celebration.
Equipment
- large skillet
- mixing bowl
- whisk
- serving bowl
Ingredients
- 4 cups corn kernels fresh or frozen, approximately 5–6 ears of corn
- 2 tablespoons butter
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese or feta as a substitute
- 1 clove garlic minced
- 1 juice lime juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ cup chopped fresh cilantro
- Salt to taste
- black pepper to taste
Instructions
- Cut kernels off the cob if using fresh corn; thaw and pat dry if using frozen corn.
- Melt butter in a large skillet over medium-high heat.
- Cook corn for 5–7 minutes until golden-brown and charred.
- Whisk together mayonnaise, sour cream, garlic, lime juice, chili powder, and smoked paprika in a bowl.
- Stir the slightly cooled corn into the dressing until evenly coated.
- Fold in cotija cheese and cilantro, adjusting seasoning with salt and pepper.
- Transfer to a serving bowl and garnish with additional cotija, chili powder, and lime.
Notes
Using fresh ingredients, especially lime juice and cilantro, enhances the flavor. The salad can be made a day in advance for improved flavor.