Mexican Street Corn Salad
Servings: 4
Ingredients
- 5 ears fresh corn - cooked and removed from the cob
- 2 tablespoons butter
- ¼ cup red onion - diced
- 2 tablespoons jalapeno - finely minced
- 2 cloves garlic - finely minced
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 lime - juiced
- ½ teaspoon chili powder
- 1 teaspoon House Seasoning Blend
- ¼ cup Queso Fresco
- ¼ cup fresh cilantro - chopped
Instructions
- Melt butter in a large skillet over medium high heat.
- Add corn and sautee until golden and slightly charred, about 10 minutes.
- Remove corn from the pan and place in a large bowl.
- Add onion, jalapeno and garlic to the skillet and saute for 2-3 minutes until vegetables are softened and fragrant.
- Remove vegetables from pan and place in bowl with corn.
- In a bowl, combine mayo, sour cream, lime juice, chili powder and House Seasoning Blend.
- Whisk until combined.
- Pour dressing over the corn and stir to combine.
- Add Queso Fresco and cilantro and serve immediately.
Notes
Expert Tips for Making the Best Mexican Corn Salad
- Try different cheeses: I use Queso Fresco but you can use Cotija Cheese or even Feta.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and enjoy!
- Cilantro Substitute: If you are going to a gathering and people attending might dislike the taste of cilantro, try Italian parsley, Mint leaves, fresh basil. Even try a combination of the three.