Pioneer Woman Mexican Street Corn Salad

Step 1

Remove the corn from the cob. I got about 4 cups of corn from 5 ears. You may also use canned corn or frozen corn. No need to thaw frozen corn.

Step 2

In a large skillet, heat the olive oil over high heat. Stir the corn around. Cook for 3 to 5 minutes or until the corn starts to char, that's why we're using high heat. If you are using frozen corn, you will need to cook it for a few minutes longer to get the right charred bits.

Step 3

Transfer the corn to a large bowl and let it cool for a few minutes.

Step 4

Add the remaining ingredients to the same bowl. Combine everything well. Adjust the lime juice, salt, and pepper to taste.

Step 5

Garnish with additional cheese and cilantro, if desired.