Mexican Street Corn Salad

5 from 1 vote

Who doesn't love those authentic flavors and taste from veggies roasting on a open flame.

Smothered with chipolte powder, lime and, Cotija cheese? This pretty corn salad is reminiscent of a crisp bite off a cob but so much easier to make. It will be a great addition to your next summer barbecue or on a simple taco Tuesday. The recipe is below. Enjoy!

Prep Time15

Cook Time15

Total Time30

Servings:

Calories: 251kcal

Ingredients

6 lbs Corn Frozen
1/2 Jalapeno Finely Diced
2 Poblano Pepper Roasted / Diced
1/4 Cup Red Onion Minced
1/2 Cup Cilantro Chopped
2 Clove Garlic Minced
1/4 Cup Green Onions Chopped
1 Cup Cotija Cheese Feta can be substituted

Dressing

1/2 Cup Mayonnaise
2 Limes Squeezed
1/4 Cup Sour Cream
1/3 Teaspoon Chipotle Powder Chili Powder Substitute
1/4 Teaspoon Salt
1/4 Teaspoon Cayenne Pepper Optional

Instructions

Roast peppers on open flame until blistered all around, place in a plastic food storage bag and seal for 5 minutes, allowing time for skin to loosen.
Scrape charred skin off with knife, remove seeds & dice into small peaces
Dice cilantro, onion, jalapano and garlic and add to to bowl with publano's
Defrost corn under cold water and place on baking sheet (lined with parchment)
Broil on in oven on high for 5 min until corn is roasted
Add all the wet ingredients together with the exception of the cheese.
Mix, them add the cheese turning the salad with one or two turns of a spoon.
Combine everything together and sprinkle extra cilantro and cheese on top

Notes

Alternative Cook Method
If you like you can grill the corn on the cob, plunge into cold water as soon as it is done. This will stop it from over cooking and make it easier to handle.

Slice off the cob and add to the other ingredients in the bowl.

Nutrition