Mexican Street Corn Salad
This creamy Mexican Street Corn Salad is loaded with charred corn, crisp onion, crumbled cheese and bold seasonings. You don't need a trip south of the border to enjoy a twist on this classic!
Servings: 4
Calories: 250kcal
Ingredients
- 4 cups frozen or fresh corn
- 1 tablespoon olive oil
- ¼ cup mayonnaise
- 2 tablespoon sour cream
- ½ cup cotija cheese (or substitute feta) (crumbled)
- ½ red onion (diced)
- ½ poblano pepper (diced & seeds removed)
- ½ cup chopped cilantro
- 2 cloves garlic (minced)
- juice of one lime
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper ground
- dash of cayenne pepper
- sea salt
Instructions
- Heat olive oil in a skillet on medium-high heat. Add corn and let cook long enough to char the exterior. Remove corn from skillet while it is still firm.
- Add all ingredients into a bowl and stir to combine.
- Taste for salt and place salad in the refrigerator to cool.
- Serve once cold.
- Optional: Sprinkle additional cheese and smoked paprika on top of individual servings.
Notes
IF YOU LIKED THIS RECIPE you will love my Authentic Pico de Gallo recipe too!
Nutrition
Calories: 250kcal