Mexican Street Corn Salad
Servings Prep Time
6people 10minutes
Cook Time
10minutes
Servings Prep Time
6people 10minutes
Cook Time
10minutes
Ingredients
  • 16oz bag frozen corn
  • 2tbsp olive oil
  • 3tbsp mayonnaise
  • 4oz cotija cheesecan also use feta cheese
  • 2tbsp lime juicefresh
  • 1tbsp jalapenofinely diced
  • 1/3cup fresh cilantrochopped
  • 2tbsp red oniondiced
  • 2cloves garlicminced
  • 1/2tsp chili powder
  • salt and pepperto taste
Instructions
  1. Crumble the cotija, set aside.
  2. For the dressing, mix together mayonnaise, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. Set aside.
  3. Heat oil over medium heat. Add the frozen corn, and cook until the corn starts to brown (or char, depending on preference), stirring occasionally, for about 8-10 minutes.
  4. Let the corn cool for 5-10 minutes, and then combine the corn with the dressing.
  5. Add the cheese to the corn/dressing, and serve.
Recipe Notes

**Cardinal Rule**  I used two salsa peppers from my mom’s garden to add a nice amount of heat to the dish.  Add more or less jalapeno to the dish to adjust the heat to your preference. Recipe Source: Six Sisters Stuff

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