Mexican Street Corn Salad
This bright, fresh and delicious Mexican Street Corn Salad will become a summer favorite! Light, creamy, zesty and with a kick of heat, it's an easy and vibrant side, like sunshine in a bowl!
Ingredients
- 6 cupscorn kernels (frozen or fresh from cobb)
- 1 smallred bell pepper (petite diced)
- 2 smallavocados (ripe but firm)
- ¼ cuppurple onion (finely diced)
- 2tbsps cilantro (finely chopped)
- 1 smalljalapeno (seeded and finely diced)
- 1whole lime (quartered for garnishing)
- 2tbsps butter
- 3tbsps mayo (or lite mayo)
- 1whole limes (depending on size and your taste)
- ¼ cupmexican cream (or sour cream)
- ½ tsppaprika
- ¾ tspchili powder
- 1 tspblack pepper
- ¼ cupcotija cheese (finely grated)
- 1 tbspolive oil (lightly flavored)
- salt (optional if needed)
Directions
- 1
In a 12 inch skillet, melt the butter over medium-high heat and add in the corn. Cook them, stirring occasionally until the kernels start obtaining grill like marks.
- 2
Add in the red bell pepper and cook with the corn for another 1-2 minutes until they are tender. Remove from heat and transfer the corn to a bowl to cool.
- 3
Once the corn has cooked down, add in remainder of the vegetables. Mix to toss well.
- 4
In another bowl, mix the dressing ingredients together. Dice the avocados and add both the diced avocados and dressing together in the bowl with remainder of the ingredients.
- 5
Toss gently with to coat the corn salad very well with the dressing.
- 6
Transfer to a serving dish. Sprinkle some more grated cotija cheese on top as well as some fresh cilantro and chili powder for garnishing purposes. Also serve with some lemon wedges if desired.