Mexican Street Corn Salad Recipe - Tangy, Spicy Perfection
Mexican Street Corn Salad recipe. Tangy, spicy, and delicious. A great Mexican side dish or appetizer.
Servings: 4
Ingredients
- 4 whole corn cobs
- 1/2 cup red onion
- 1/2 cup fresh cilantro
- 1/2 cup cherry tomatoes
- 3-5 large green onions
- 1 cup cotija cheese
- 1/2 large jalapeno
- 2 large limes
- 3 Tbsp mayonnaise
- 3 Tbsp sour cream
- 1/2 tsp kosher salt
- 1 tsp ground cumin
Instructions
- Shuck the corn then cut the kernels off. Place in bowl and set aside.
- Heat cast iron pan on medium high heat. Let pan get hot for a couple of minutes then add the corn kernels. Sear the corn in the pan for roughly 5 minutes until the corn gets nice and charred. Place back in bowl and let cool for 5 minutes
- Mix the mayo, sour cream, juice of 2 limes, cumin, and salt together in a large bowl.
- Chop up 1/2 cup of red onion. Slice in half 1/2 cup of cherry tomatoes. Clean and chop 1/2 cup cilantro. Chop 1/2 a jalapeno. Dice up the green onions.
- Add the cooled corn, all the chopped ingredients, and half the cotija cheese to the mayo mixture and stir well to incorporate the flavors.
- Plate the mixture in a serving bowl and add the remaining cheese on top along with some more cilantro and a few limes. Enjoy!
Nutrition
Serving: 140g | Calories: 180kcal | Carbohydrates: 17g | Protein: 5.3g | Fat: 11g | Cholesterol: 19mg | Sodium: 450mg