Mexican Street Corn Salad

This delicious salad is an excellent side dish to accompany grilled meats. It can be eaten warm or cold. It offers all the wonderful flavors of street corn, but has the advantage of not being as messy to eat, since it’s eaten with a spoon. Sara Wells and Kate Jones shared it on their website, “Our Best Bites”.
Prep and Cooking Time: 20 minutes
Servings: 4
5 ears fresh Sweet Corn (about 4 cups)
1 1/2 Tablespoons Olive Oil or Butter
1 large clove Garlic, minced
2 Tablespoons Mayo
2 Tablespoons Sour Cream
zest from 1 Lime
juice from 1 large Lime (about 2 Tablespoons, more if desired)
1 teaspoon Chili Powder
1/2 teaspoon Smoked Paprika
1/4 teaspoon Black Pepper
Kosher salt to taste
3/4 cup crumbled Mexican cheese (such as Queso Fresco or Cotija)
1/4 cup chopped Cilantro
1. Cut corn from cobs. Heat an extra large skillet to medium heat and add butter or olive oil.
2. Cook corn, tossing occasionally, until toasted and slightly brown, about 5 minutes.
3. Add garlic and cook for an additional 30 seconds. Remove from heat, and place into large heat-proof serving bowl.
4. Combine mayo, sour cream, lime zest and lime juice, chili powder, smoked paprika and pepper.
5. Toss to combine and then gently stir in cheese and cilantro. Taste and add kosher salt to taste. Place cheese mixture over hot corn.
Optional: Add additional lime juice to taste. If serving cold, Sara and Kate suggest adding an extra squeeze of lime juice just before serving.
Note: Fresh Parmesan or Feta cheese can be substituted for the Mexican cheese. If using Feta, use a little less, since it has a stronger taste.

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