Mexican Street Corn Salad

Ingredients

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  4 cup kernels or 656g

• Butter

  Unsalted

  1 tbsp or 14g

• Canola oil

  1 tbsp or 14g

• Mayonnaise

  Regular, with salt

  ¼ cup or 55g

• Sour cream

  Light

  ¼ cup or 58g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  2 tbsp or 30g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Paprika

  Spices

  ³⁄₁₆ tsp or 0.4g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Crumbles Cheese

  Natural, Sharp Cheddar - Kraft Foods, Inc.

  ⅜ cup or 42g

• Limes

  Raw

  100g

Directions

1. For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob.
2. For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper.
3. Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed.
4. Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.
5. Recipe by: Mel (source: https://www.melskitchencafe.com/mexican-street-corn-salad/)

Similar Foods

• Mexican Street Corn AKA Elote
• Indian Street Corn Salad
• Mexican Bean Salad
• Mexican Pasta Salad
• Mexican Pineapple Salad
• Mexican chickpea salad