This creamy fire-roasted corn salad combines charred corn, fresh cilantro, jalapeño, and freshly grated parmesan with a tangy lime-crema dressing, serving double duty as both a crowd-pleasing side dish and a dip for tortilla chips.
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Heat the fire-roasted corn in a skillet over medium heat until warmed through. Let it cool slightly.
In a large mixing bowl, combine the warmed corn, finely diced red onion, freshly grated Parmesan cheese, chopped cilantro, and finely diced jalapeño.
In a separate small bowl, prepare the dressing by whisking together equal parts sour cream and mayonnaise, the juice of one lime, grated garlic, salt, pepper, paprika, and Tajín to taste.
Pour the creamy dressing over the corn mixture in the large bowl.
Toss everything together until the salad is evenly coated in the dressing.
Serve immediately as a side dish or as a dip with tortilla chips. Garnish with extra lime wedges if desired.
Store in an airtight container in the refrigerator for up to 3 days. The salad holds well chilled and tastes better the next day as flavors develop.
Yes, combine the corn mixture and dressing in advance and refrigerate for up to 2 days. The flavors meld together even better when made ahead. Stir before serving.
Yes, but you'll need to char fresh corn yourself. Heat fresh corn kernels in a skillet over medium-high heat until charred and caramelized, about 8-10 minutes, then proceed with the recipe.
Greek yogurt works well as a lighter replacement for sour cream. For mayo, you can use Greek yogurt or crema, though the texture and tang will shift slightly.
Yes, all ingredients are naturally gluten-free. If serving with tortilla chips, verify that your chips are certified gluten-free.
Heat level is mild to moderate, controlled by the amount of jalapeño and Tajín you add. Remove jalapeño seeds for less heat, or increase them for more spice.
