"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mexican Street Corn Salad Recipe

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This recipe for Mexican Street Corn Salad, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cara Mason

Category:
Category:

Ingredients:  
Ingredients:  
4 medium ears fresh corn
1 1/2 Tbsp vegetable oil
1/3 cup chopped red onion
1/3 cup chopped cilantro
1 1/2 avocados
1 garlic clove, minced
3 oz cotija cheese, crumbled
1/2 tsp chili powder
1 jalapeno, seeded and minced (optional)
3 Tbsp mayonnaise
1 1/2 Tbsp lime juice
Salt

Directions:
Directions:
1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.

2. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 9 minutes total).

3. Remove from heat and allow to cool slightly.

4. Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and lime juice and chili powder and toss.

5. Serve immediately with more chili powder to taste as desired.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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