My husband and I recently found a little local restaurant that serves amazing Mexican food. They also had an all-you-can-eat salsa bar, which is pretty much heaven to me. I could eat salsa for every meal and never get bored of it!
My husband ordered an amazing combination plate that had a little but of everything on it- including a piece of Mexican Street Corn. He took a bite of it and immediately handed it to me so that I could try it too. OH. MY. GOODNESS. Where had this been all my life?!
It’s was cheesy, creamy, and loaded with flavor. Hands down the best corn on the cob I had ever tasted.
I came home and googled it, which then pulled up Mexican Street Corn Salad . . . brilliant!! So much easier than coating each cob of corn individually- you just toss it all together in a big bowl and serve. Perfecto.
Six Sisters
Serves: 6
In many Mexican restaurants, street corn is one of my favorite dishes. Throw all the ingredients together in a bowl for this delicious salad!
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 1 (16 oz) bag frozen corn (or 3-4 cups fresh corn)
- 2 tablespoons olive oil
- 3 tablespoons mayonnaise (I used light)
- 3-4 oz Cotija cheese, crumbled (I found this over in the specialty cheese section of the grocery store, but you could also use feta cheese)
- 2 tablespoons lime juice (fresh is my favorite)
- 1 tablespoon jalapeno peppers, finely chopped
- 1/3 cup fresh cilantro, finely chopped
- 2 tablespoons red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- salt and pepper to taste
Instructions
- Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
- While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
- Serve immediately and store any leftovers in the refrigerator.
Recipe adapted from Serious Eats.
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