Mexican Street Corn Salad
(from sarahcampbell’s recipe box)
Prep time: 15 minutes
Cook time: 30 minutes
Categories: Side Dish
Ingredients
- 4 cups corn (about 5 ears), cut from the cob or one bag (2 pounds) of frozen corn
- ▢1 tbsp olive oil
- ▢1/2 red bell pepper chopped (optional)
- ▢1/2 small red onion finely chopped
- ▢1/2 cup fresh cilantro chopped
- ▢1 jalapeno pepper diced
- ▢1/2 avocado chopped (optional)
- ▢4 tbsp lime juice (from about 2 limes) and the zest from one lime
- 1/4 tsp black pepper ground
- ▢1/4 tsp salt
- ▢2 tbsp sour cream (or yogurt)
- ▢2 tbsp mayonnaise
- ▢1/2 cup cotija cheese
- Tajin as desired
Directions
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Stir together the crema and mayonaisse and set aside
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Cut the corn off the cob. I used 5 ears to get about 4 cups. If using frozen, no need to thaw it out.
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Spread the corn out on a baking sheet and roast at 475 for 25ish minutes, stirring once.
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Transfer the corn to a large bowl and let it cool for a couple minutes.
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To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
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To serve garnish with additional cheese and tajin, if preferred.