Mexican Street Corn Salad

Ingredients

4 cups corn (approximately 24 oz frozen)
1 tablespoon olive oil
1 red bell pepper (diced)
1 bunch fresh cilantro (minced, a few leaves left for garnish.)
1 jalapeno (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

Directions

  1. Char corn: Heat olive oil in a saute pan on medium-high and add corn and diced jalapeno. Cook until slightly charred, approximately 7-10 minutes. Add to a large bowl and set aside.
  2. Add veggies: Add red pepper, onion, and cilantro to a large bowl with charred corn and mix well.
  3. Make Dressing: In a small bowl, add all dressing ingredients and mix well until smooth.
  4. Assemble Salad: Add the dressing to the large bowl with the corn and mix well. Add 1/2 cotija cheese and mix well.
  5. Finish: Add the remaining cheese and some additional cilantro.
  6. Serve and Enjoy!

 Tags
mexican