Mexican Street Corn Salad

Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Ingredients: 6 cups corn kernels (frozen or fresh from cobb); 1 small red bell pepper (petite diced); 2 small avocados (ripe but firm); 1/4 cup purple onion (finely diced); 2 tbsps cilantro (finely chopped); 1 small jalapeno (seeded and finely diced); 1 whole lime (quartered for garnishing); 2 tbsps butter; 3 tbsps mayo (or lite mayo); 1-2 whole limes (depending on size and your taste); 1/4 cup Mexican cream (or sour cream); 1/2 tsp paprika; 3/4 tsp chili powder; 1 tsp black pepper; 1/4 cup cotija cheese (finely grated); 1 tbsp olive oil (lightly flavored); salt (optional if needed)

5.0

(6)

www.cookinwithmima.com

Your recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 6

Cost: $7.42 /serving

Author : Mariam E.

avocado salad corn salad summer salad

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a 12 inch skillet, melt the butter over medium-high heat and add in the corn. Cook them, stirring occasionally until the kernels start obtaining grill like marks.

Step 2

Add in the red bell pepper and cook with the corn for another 1-2 minutes until they are tender. Remove from heat and transfer the corn to a bowl to cool.

Step 3

Once the corn has cooked down, add in remainder of the vegetables. Mix to toss well.

Step 4

In another bowl, mix the dressing ingredients together. Dice the avocados and add both the diced avocados and dressing together in the bowl with remainder of the ingredients.

Step 5

Toss gently with to coat the corn salad very well with the dressing.

Step 6

Transfer to a serving dish. Sprinkle some more grated cotija cheese on top as well as some fresh cilantro and chili powder for garnishing purposes. Also serve with some lemon wedges if desired.

Top similar recipes

Curated for you