Mexican Street Corn Salad
Try this Mexican Street Corn Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 cloves garlic minced
- 1/4 tsp. salt
- 2 tbsp. olive oil
- 1 tsp. ground cumin
- 16 oz bag frozen sweet corn (*feel free to substitute fr
- 1 cup chopped fresh cilantro (plus more for garnish)
- 1/2 cup finely sliced green onions (green parts only)
- 1/2 tsp. chili powder
- juice of 1 lime (plus wedges for serving)
- 1/2 cup cotija cheese finely crumbled (use feta cheese if you can't find cotija)
- 2 tbsp. mayonnaise
- 1 jalapeno, diced (optional)
- Carbohydrate 0.24795 g
- Cholesterol 0 mg
- Fat 6.75375 g
- Fiber 0.0157499992847443 g
- Protein 0.0477 g
- Saturated Fat 0.9327075 g
- Serving Size 1 1 Serving (64g)
- Sodium 36.598125 mg
- Sugar 0.232200000715256 g
- Trans Fat 0.1839225 g
- Calories 61 calories
Add oil to a cast iron skillet and heat over medium-high heat. Add corn, use a large spoon or spatula to push it into a single layer. (Depending on your pan, you might have to cook the corn in batches.) Let corn cook for at least 3 minutes before stirring (too much stirring and your corn will not char correctly).Stir the corn and push it back into a single layer. Cook for 3 more minutes, then repeat. Continue until corn is sufficiently charred (about 10-12 minutes total).In a large bowl, combine corn and all other ingredients. Stir and serve with lime wedges and fresh cilantro.
