Description
A salad combining popped corn, smoked corn flavors, and a creamy dressing.
Ingredients
Scale
- 6 cups popped popcorn
- 1 cup frozen corn kernels
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons cilantro, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Thaw the frozen corn kernels. Pat them dry with a paper towel.
- Heat the olive oil in a small skillet over medium heat. Add the dried corn kernels, smoked paprika, and chili powder. Cook for 5 to 7 minutes, stirring occasionally, until the corn is lightly toasted. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the mayonnaise, sour cream, and lime juice until smooth.
- In a large bowl, combine the popped popcorn and the toasted corn mixture.
- Pour the dressing over the popcorn mixture. Gently toss to coat everything evenly.
- Fold in the crumbled cotija cheese and chopped cilantro.
- Season with salt and black pepper to your preference. Serve immediately for best texture.
Notes
- For extra smoky flavor, you can briefly smoke the mayonnaise mixture before combining.
- If you prefer a tangier flavor, substitute some of the mayonnaise with plain Greek yogurt.
- This salad is best eaten shortly after preparation as the popcorn will soften over time.
- Prep Time: 15 min
- Cook Time: 7 min
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 8
- Cholesterol: 25
Keywords: smoked corn, popcorn salad, street corn, elote style, appetizer, side dish