Mexican Street Corn Salad
- Krista
READER REVIEW
“It was excellent! I served this on Cinco De Mayo with seared lime shrimp."
2 cups corn 2 tbsp. jalapeño 2 tbsp. garlic ½ lime 2 tbsp. butter 2 tbsp. mayonnaise 2 tbsp. sour cream 2 tbsp. cotija cheese ⅓ cup red onion ⅓ cup red bell pepper ¼ cup cilantro chili powder cayenne pepper smoked paprika
INGREDIENTS
FULL RECIPE
Mexican Street Corn Salad
YIELD
6 servings
TYPE
side dish
TIME
25 minutes
LEVEL
beginner
Shuck 3 ears of corn and slice the kernels off the cob into a bowl.
1.
2.
Finely dice 1 jalapeño, ⅓ cup red onion and ⅓ cup red bell pepper. Finely chop ¼ cup cilantro, mince 2 cloves of garlic and slice 1 lime in half.
3.
Add 2 tbsp. butter to a pan and melt. Gently toss the corn, making sure it’s nicely coated.
4.
Sauté corn on HIGH, allowing it to deeply brown (and char a little). It should take about 10 minutes to brown nicely.
5.
Reduce heat and move corn to one side of the pan. Add ½ tsp. butter to the pan and sauté minced garlic until brown, about 2 minutes. Combine with sautéed corn. Remove from heat.
6.
Mix corn and vegetables with 2 tbsp. mayo, 2 tbsp. sour cream, juice from ½ lime and a sprinkle of cayenne pepper, chili powder and smoked paprika. Sprinkle with 2 tbsp. cotija cheese and serve.