Melt butter in a medium sized skillet over medium heat. Add in the corn, and cook for about 10 minutes, stirring occasionally. Remove from heat and set aside.
In a large bowl, whisk together the mayo, cotija cheese, jalapeno, chili powder, smoked paprika, lime juice, and garlic. Stir in the corn and cilantro, and mix until evenly incorporated. Add salt and pepper, taste, and adjust as needed.
Cover and refrigerate until chilled.
Just before serving, garnish with a sprinkle of smoked paprika.
Notes
The entire recipe makes 6 servings
The serving size is about ½ cup
Nutrition
Nutrition Facts
Mexican Street Corn Salad Recipe
Amount per Serving
Calories
103
% Daily Value*
Fat
4.1
g
6
%
Saturated Fat
1.5
g
9
%
Cholesterol
9
mg
3
%
Sodium
110
mg
5
%
Potassium
185
mg
5
%
Carbohydrates
15.3
g
5
%
Fiber
1.9
g
8
%
Sugar
2.7
g
3
%
Protein
3
g
6
%
Calcium
30
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.