Mexican Street Corn Salad

Mexican Street Corn Salad makes a sweet, a little spicy, great tasting side that is perfect for summer entertaining.

2 14 oz. bags of frozen corn

1 Tbsp. olive oil

1/4 cup mayonnaise

8 oz. cotija cheese, crumbled

1/2 jalapeno, diced with seeds removed

1/2 cup finely chopped cilantro

dash of cayenne pepper

3 cloves garlic, minced

juice of 1 lime

sea salt

pinch of smoked paprika

pinch of chili powder

In a large skillet, over medium heat, add the olive oil and then the corn, cook for 10-12 minutes, stirring occasionally. Remove the skillet from the heat and set aside.

In a separate, large bowl stir together the mayonnaise, cotija cheese, jalapeno, cilantro, cayenne and minced garlic.

Slice the lime in half and squeeze the juice from each half into the bowl. Stir until the juice is completely mixed in.

Stir in the corn to combine evenly.

Refrigerate the salad until chilled through.

When ready to serve, spoon the mixture into a serving bowl and sprinkle with pinch of sea salt, smoked paprika and chili powder.

Serve with Lime Grilled Chicken, if desired.

Makes 10 servings

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