Ingredients
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4 cups corn kernels (fresh, frozen & thawed, or canned & drained)
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1 tablespoon olive oil
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2 tablespoons fresh lime juice
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1 teaspoon chili powder
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¼ teaspoon smoked paprika (optional)
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¼ cup finely diced red onion
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1 jalapeño, finely minced (optional)
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¼ cup chopped fresh cilantro
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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¼ cup crumbled cotija or feta cheese (optional)
Instructions
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If using fresh corn, remove kernels from the cob.
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Heat olive oil in a skillet over medium-high heat. Add corn and cook for 3–5 minutes until lightly charred. (Skip if using canned and prefer no char.)
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Transfer corn to a large mixing bowl and allow to cool slightly.
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Add lime juice, chili powder, smoked paprika, salt, and black pepper. Toss well.
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Stir in red onion, jalapeño, and cilantro.
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Sprinkle with cheese if using.
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Chill for at least 15–30 minutes before serving for best flavor.
Notes
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For extra smoky flavor, grill corn instead of skillet charring.
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Adjust chili powder for spice level.
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Best served chilled or at room temperature.
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Tastes even better after resting for a few hours.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional charring)
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: og
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg