Mexican Street Corn Salad
Celebrate this classic recipe with an easy, at-home version. This spicy, tangy side dish saves a little time and is just as tasty.
Place a skillet over medium-high heat. Add olive oil to pan. Add corn and spread evenly over the skillet and cook (do not stir) until you begin to see a char on the corn kernels. About 5 minutes.
In a medium-large bowl add mayonnaise, lime juice, spices and salt and stir to combine.
Add corn from the pan, still warm, and incorporate with dressing. Add chopped cilantro and lightly toss. Place mixture in a nice serving dish and top with Cotija cheese crumbles, and garnish with lime wedges.
Serve warm and enjoy!
8 servings
Ingredients
Directions
Place a skillet over medium-high heat. Add olive oil to pan. Add corn and spread evenly over the skillet and cook (do not stir) until you begin to see a char on the corn kernels. About 5 minutes.
In a medium-large bowl add mayonnaise, lime juice, spices and salt and stir to combine.
Add corn from the pan, still warm, and incorporate with dressing. Add chopped cilantro and lightly toss. Place mixture in a nice serving dish and top with Cotija cheese crumbles, and garnish with lime wedges.
Serve warm and enjoy!
