Mexican Street Corn Salad

By BobLongo

Ingredients

• • 4 cups corn approximately 24 oz frozen
• • 1 tablespoon olive oil
• • 1 red bell pepper diced
• • 1 bunch fresh cilantro minced, a few leaves left for garnish.
• • 1 jalapeno diced
• • 1/2 large red onion diced
• • 2/3 cup cotija cheese shredded/crumbled
• Dressing
• • 3 tablespoons sour cream
• • 2 tablespoons mayonnaise
• • 4 tablespoons fresh lime juice approximately 2 limes
• • 1/2 teaspoon cumin
• • 1/2 teaspoon paprika
• • 1/4 teaspoon kosher salt
• • 1/4 teaspoon chili powder

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

1. Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
2. Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.
3. In a small bowl, add all dressing ingredients and mix well until smooth.
4. Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
5. Add remaining cheese and some cilantro.
6. Serve or cover and store in fridge for up to 8 hrs before serving.