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Mexican Street Corn Salad

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A vibrant and refreshing salad that brings together the sweet and smoky flavors of charred corn, fresh vegetables, and a zesty dressing.

Ingredients

Scale
  • 4 cups corn (approximately 24 oz frozen)
  • 1 tablespoon olive oil
  • 1 red bell pepper (diced)
  • 1 bunch fresh cilantro (minced, with a few leaves for garnish)
  • 1 jalapeño (diced)
  • 1/2 large red onion (diced)
  • 2/3 cup cotija cheese (shredded/crumbled)
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 4 tablespoons fresh lime juice (approximately 2 limes)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon chili powder

Instructions

  1. Heat the olive oil in a sauté pan on medium-high heat. Add the corn and cook until slightly charred, approximately 7-10 minutes.
  2. Transfer the charred corn to a large bowl and set aside.
  3. In the same bowl, add the diced red bell pepper, diced jalapeño, minced cilantro, and diced onion. Mix well until all ingredients are combined.
  4. In a small bowl, add the sour cream, mayonnaise, lime juice, cumin, paprika, kosher salt, and chili powder. Mix well until smooth and fully incorporated.
  5. Pour the dressing over the corn and vegetable mixture, tossing to coat thoroughly.
  6. Add half of the cotija cheese to the salad and mix well to combine.
  7. Sprinkle the remaining cotija cheese and some reserved cilantro leaves on top for garnish.
  8. Serve and enjoy!

Notes

For best flavor, use fresh corn when in season. Adjust spice levels according to your preference.

Nutrition

Find it online: https://sousviderecipe.com/mexican-street-corn-salad/