Mexican Street Corn Salad

Ingredients

  • 4 C corn, approximately 24 oz frozen
  • 1 tablespoon olive oil
  • 1 red pepper, diced
  • 1 jalepeño, diced
  • 1 bunch fresh cilantro, minced. Save some for garnish
  • 1/2 large red onion, diced
  • 2/3 C cotija cheese shredded/crumbled

Dressing

  • 3 T sour cream
  • 2 T mayonnaise
  • 4 T fresh lime juice
  • 1/2 t cumin
  • 1/2 t paprika
  • 1/4 t kosher salt
  • 1/4 t chili powder

Instructions

  • Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
  • Add pepper, jalapeno, cilantro and onion to a large bowl with corn and mix well.
  • In a small bowl, add all dressing ingredients and mix well until smooth.
  • Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
  • Add remaining cheese and some cilantro.
  • Serve or cover and store in fridge for up to 8 hours before serving.

Notes

You can use fresh or frozen corn. Either will work for this dish. The most important piece is to be sure you add a little char to the corn from a nice pan fry. That'll add the necesssary flavor to mimic the classic street corn.

Adjust the heat by adding more chili powder or tamper it down by using less jalapeño.

Average: 5 (1 vote)