Deliciously Different

Mexican Street Corn Salad Recipe

July 1, 2015 Print

Ingredients & Directions

1 (16 oz) bag frozen corn (or 3-4 cups fresh corn)
2 tablespoons olive oil
3 tablespoons mayonnaise (I used light)
3-4 oz Cotija cheese, crumbled (I found this over in the specialty cheese section of the grocery store, but you could also use feta cheese)
2 tablespoons lime juice (fresh is my favorite)
1 tablespoon jalapeno peppers, finely chopped
⅓ cup fresh cilantro, finely chopped
2 tablespoons red onion, finely chopped
2 cloves garlic, minced
½ teaspoon chili powder
salt and pepper to taste

Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
Serve immediately and store any leftovers in the refrigerator.

Recipe Provided By Six Sisters Stuff

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