Mexican Corn Salad
Serves 45 mins prep20 mins cook
Inspired by Mexican Street Corn, this dish is oh-so-creamy and fresh, with spiciness and deep flavors from the jalapeno and Tajin seasoning. The lime juice makes it bright and the Cotija cheese brings the flavors together with a tangy creaminess that's irresistible.
0 servings
What you need
Instructions
0 Preheat the barbecue to medium-high heat. Brush each ear of corn with some avocado oil. Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides. 1 Feel free to boil the corn as well if you don’t have a barbecue or grill. Remove the corn and let it cool before cutting off the kernels. 2 Remove the corn kernels from the cob: Using a Bundt pan is optional but really effective (working slow, steady, and firmly on a cutting board will also work). Working with one ear of grilled corn at a time, place the ear (vertically) in the middle of the Bundt pan and, using a sharp knife, carefully shave the kernels off the cob. The kernels will fall into the pan. Repeat with all the corn. Transfer the corn to a serving bowl. 3 Add the jalapeno, scallions, and herbs to the bowl of corn. Give it a toss. 4 In a separate bowl or measuring cup, add the sour cream, mayo, lime juice, and Tajin. Mix well and pour the dressing on top of the corn. Mix again and enjoy! 5 If you want to crumble in some Cotija cheese (or feta) feel free to do so.View original recipe