Zesty Mexican Street Corn Salad
An innovative twist on traditional Mexican street corn with a zesty lime vinaigrette, perfect for summer gatherings and BBQs.
Prep time: 15 minutesCook time: 12 minutesServes: 6
Ingredients
4 ears of corn, husked and cleaned
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese
1/4 cup chopped cilantro
1 teaspoon chili powder
1 tablespoon lime juice
1 clove garlic, minced
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup diced red onion
1 jalapeno, seeded and minced
1 tablespoon olive oil
Instructions
1. Preheat grill to medium-high heat and brush corn with olive oil.
2. Grill the corn for 10-12 minutes, turning occasionally until charred on all sides.
3. Remove corn from grill and let cool slightly. Cut the kernels off the cob into a large bowl.
4. In a small bowl, mix together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
5. Add the mayonnaise mixture to the corn and toss to coat evenly.
6. Stir in cotija cheese, cilantro, red onion, and jalapeno.
7. Serve immediately or refrigerate for up to 2 hours to let flavors meld.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat in a microwave-safe dish for 1-2 minutes or enjoy cold as a salad.
Scan for cooking tips & leave a review!
itsonly.recipes/view/zesty-mexican-street-corn-salad
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
