Wednesday, May 8, 2019

Mexican Street Corn Salad

Mexican Street Corn Salad

the taste between sweet and spicy, this Mexican Street Street Salad is made of cob with a little smoky seasoning, to make it truly out of this world. easy to make.


  • 2 14 oz bags of frozen corn
  • ¼ cup mayonnaise
  • 1 tbsp olive oil
  • ½ cup finely chopped cilantro
  • 8 oz cotija cheese crumbled
  • 3 cloves of garlic minced
  • ½ jalapeno diced, seeds removed
  • Pinch of chili powder
  • sea salt
  • dash of cayenne pepper
  • juice of one lime
  • Pinch of smoked paprika


  1. In a large skillet, over medium heat, add the olive oil and toast the corn-- cooking the corn for 10-12 minutes, stirring occasionally. Remove the skillet from heat and set aside.
  2. In a separate, large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together, until evenly combined.
  3. Slice the lime in half and squeeze the juices from each half into the bowl. Stir until the juice is completely incorporated.
  4. Stir in the corn until completely incorporated, evenly, into the salad mixture.
  5. Refrigerate the salad until chilled.
  6. When ready to serve, spoon the mixture into bowls and sprinkle with a pinch of sea salt, smoked paprika, and chili powder.
  7. ready to serve