Mexican Street Corn Salad
User Reviews
5.0
6 reviews
Excellent
Mexican Street Corn Salad
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This Mexican Street Corn Salad combines charred corn, tossed with tomatoes, red onion, and jalapeños in a tangy sour cream and lime dressing with crumbled cotija and fresh cilantro.
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Ingredients
- 4 whole corn cobs kernels removed
- 3 tablespoons mayonnaise
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon Diamond Crystal kosher salt
- 2 ounces lime juice
- 1/2 cup red onion diced
- 1/2 packed cup fresh cilantro leaves chopped
- 6 ounces cherry tomatoes halved
- 3 large green onions sliced
- 3/4 cup cotija cheese crumbled
- 1/2 large Jalapeño stem, seeds, and membrane removed (finely diced)
Instructions
- WIth a sharp knife, cut the corn kernels off the cob.
- Heat a cast iron or heavy pan to medium-high heat. Add the corn and sear until charred. Place the kernels into a bowl and let cool for 10 minutes.
- In another large bowl, mix the mayo, sour cream, lime juice, cumin, and salt.
- Add the red and green onion, tomatoes, jalapeno, cilantro, and cotija cheese to the sauce and mix to combine.
- Once the corn has cooled down a bit, add it to the large bowl and stir well to combine.
- Taste test and season with salt, pepper, or more lime juice if required. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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