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Mexican Street Corn Salad Recipe

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This recipe for Mexican Street Corn Salad is from Lopez de Mexico Restaurant, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 - 14 oz bags pf frozen corn
1 Tbsp olive oil
1/4 cup mayonnaise
8 oz cotija cheese crumbled
1/2 jalapeno diced, seeds removed
1/2 cup finely chopped cilantro
dash of cayenne pepper
2 cloves of garlic, minced
juice of one lime
sea salt
pinch of smoked paprika
pinch of chili powder

Directions:
Directions:
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 minded 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 seas salt, smoked paprika and chili powder.

Number Of Servings:
Number Of Servings:
10

 

 

 

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