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mexican street corn salad
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Mexican Street Corn Salad

This Mexican Street Corn Salad makes enough for four sides or two vegetarian meals. Add grilled chicken or shrimp for protein and enjoy.
Author Fareen Jadavji Jessa

Ingredients

  • 4 cups corn (approximately 4-5 cobs)
  • 1 small red pepper or 2 mini diced
  • 1 jalapeno, diced
  • 3 green onions, sliced thin
  • 1/2 bunch cilantro, chopped (can substitute flat leaf parsley)
  • 1/2 red onion, diced
  • 2/3 cup cotija or crumbled feta

Dressing

  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 4 tbsp lime juice (2 limes)
  • ½ tsp cumin
  • 1/4 tsp paprika
  • 1/2 tsp sugar
  • salt to taste
  • pepper to taste

Instructions

  • Cut the corn off the cob.
  • In a cast iron skillet, heat 2 tbsp of oil and cook the corn until it begins to char.
  • While the corn is cooking, cut the veggies and place them in a bowl along with 1/3 cup of cheese.
  • Once the corn is cooked and cooled, add it to the bowl.
  • In a separate bowl, combine the dressing ingredients. Add as much of the dressing as you desire to the salad bowl.
  • Let the salad chill for a couple of hours before serving.`
  • To serve top with the remaining cheese.