Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 8 people
A classic turned into a delicious, easy, and quick-to-make side dish.
Ingredients
4 c. corn approximately 24-ounces frozen
1 tbsp olive oil
1 red pepper diced
1 bunch fresh cilantro minced, a few leaves left for garnish.
1 jalapeno diced
1/2 large red onion diced
2/3 c. cotija cheese shredded/crumbled
Dressing:
3 tbsp sour cream
2 tbsp mayonnaise
4 tbsp fresh lime juice approximately 2 limes
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp kosher salt
1/4 tsp chilli powder
How to make Mexican Street Corn Salad
Step 1: In a saute pan, heat the olive oil over medium-high heat. Once the oil is hot, add the corn and cook for about 7 to 10 minutes until a bit charred. Transfer the corn to a large bowl and set aside.
Step 2: Into the bowl with the corn, add the pepper, jalapeno, cilantro, and onion. Mix well.
Step 3: Combine the dressing ingredients in a small bowl until smooth.
Step 4: To a large bowl with the corn, add the dressing, mix well, then add in half of the cotija cheese. Mix until everything is incorporated.
Step 5: Add the rest of the cheese and cilantro.
Step 6: Store in the fridge, covered for up to 8 hours before serving.
Notes:
For this recipe, you can use fresh or frozen corn. What’s important is to add a bit of char to the corn.
Add more or less chilli powder depending on your taste.
What makes it cheesier? Add more cheese!
Add extra mayo to make this creamier.
Nutrition Facts:
Serving: 1g | Calories: 166kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 242mg | Potassium: 237mg | Fiber: 2g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 28mg | Calcium: 70mg | Iron: 1mg
Ingredients
- 4 c. corn approximately 24-ounces frozen
- 1 tbsp olive oil
- 1 red pepper diced
- 1 bunch fresh cilantro minced, a few leaves left for garnish.
- 1 jalapeno diced
- 1/2 large red onion diced
- 2/3 c. cotija cheese shredded/crumbled
- Dressing:
- 3 tbsp sour cream
- 2 tbsp mayonnaise
- 4 tbsp fresh lime juice approximately 2 limes
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp kosher salt
- 1/4 tsp chilli powder
Instructions
Step 1: In a saute pan, heat the olive oil over medium-high heat. Once the oil is hot, add the corn and cook for about 7 to 10 minutes until a bit charred. Transfer the corn to a large bowl and set aside.
Step 2: Into the bowl with the corn, add the pepper, jalapeno, cilantro, and onion. Mix well.
Step 3: Combine the dressing ingredients in a small bowl until smooth.
Step 4: To a large bowl with the corn, add the dressing, mix well, then add in half of the cotija cheese. Mix until everything is incorporated.
Step 5: Add the rest of the cheese and cilantro.
Step 6: Store in the fridge, covered for up to 8 hours before serving.
Notes
For this recipe, you can use fresh or frozen corn. What’s important is to add a bit of char to the corn. Add more or less chilli powder depending on your taste. What makes it cheesier? Add more cheese! Add extra mayo to make this creamier.
