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.
2 tbsp extra-virgin olive oil
6 cups frozen sweet corndefrosted and drained
4 tbsp mayonnaise
3 tbsp fresh lime juiceplus extra lime slices for garnish
2 tsp chile powder
½ tsp ground coriander
½ tsp ground cumin
1 tsp saltto taste
1 cup Cotija cheesefinely crumbled
½ cup chopped fresh cilantro leaves
1
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.
2
In a medium-large bowl add mayonnaise, lime juice, spices and salt and stir to combine.
3
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.
4
Serve warm and enjoy!
Nutrition Facts
8 servings
Serving size
Ingredients
2 tbsp extra-virgin olive oil
6 cups frozen sweet corndefrosted and drained
4 tbsp mayonnaise
3 tbsp fresh lime juiceplus extra lime slices for garnish
2 tsp chile powder
½ tsp ground coriander
½ tsp ground cumin
1 tsp saltto taste
1 cup Cotija cheesefinely crumbled
½ cup chopped fresh cilantro leaves
