Mexican Street Corn Salad – Grilled corn that’s been removed from the cob and tossed with a tangy blend of ingredients.
6 ears of corn
2 jalapeno peppers, diced
2 cloves garlic, minced
1 1/2 tablespoons olive oil
2 tablespoons fresh lime juice
3 tablespoons cotija cheese shredded or crumbles
3 tablespoons chopped fresh cilantro
1 avocado cut into small chunks
Prepare the Ingredients
Make the Salad
Make the corn in a cast iron pan: heat a pan over medium to high heat, add 1 tablespoon oil, add the corn kernels. Cook stirring occasionally until corn becomes charred – about 15 to 20 minutes
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.