Mexican Street Corn Salad
Mexican Street Corn Salad – Grilled corn that’s been removed from the cob and tossed with a tangy blend of ingredients.
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
Instructions
Prepare the Ingredients
- husk the corn
- chop the peppers, avocado and cilantro
- mince the garlic
Make the Salad
- heat a gas grill to medium-high heat
- using a pastry brush, lightly coat each ear of corn with 1/2 tablespoon olive oil
- place the corn on the grill and cook covered for 20 minutes total turning them occasionally until they begin to char
- remove the corn from grill and allow to cool
- using a knife cut the kernels off of the corn and place them into a bowl
- place the remaining ingredients into a bowl and combine
- serve immediately or allow to chill
Notes
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.
Find it online: https://simpleandsavory.com/mexican-street-corn-salad/