Mexican Street Corn Salad Recipe To Check In 2024
Mexican Street Corn Salad is a healthier, lighter version of the popular Mexican dish. It's made with fresh corn, diced tomatoes, avocado, cilantro, lime juice, and a touch of chili powder. This salad is perfect for summer BBQs and potlucks. It's also great as a side dish or even a main course. The best part about this salad is that it's so easy to make! It only takes a few minutes to prepare and you can easily adjust the ingredients to your liking. Give this Mexican Street Corn Salad a try at your next party or gathering!
Ingredients
- A can of corn drained
- A diced jalapeño pepper
- ½ cup chopped cilantro
- The juice of 1 lime
- 2 tablespoons mayonnaise
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Cotija cheese for topping (optional)
Instructions
- Start by preheating your oven to 350 degrees F. Then, line a baking sheet with aluminum foil and set it aside.
- Next, you'll need to husk the corn. To do this, simply peel back the green husks until they come off easily. Once the corn is husked, remove any silks that may be clinging to the kernels.
- Now it's time to roast the corn! Place the ears of corn on the prepared baking sheet and roast for 25-30 minutes, or until the kernels are tender and slightly browned in spots.
- Let the roasted corn cool for a few minutes before cutting the kernels off of the cob. Use a sharp knife to avoid losing any of those delicious juices!
- Add the roasted corn kernels to a large bowl along with the diced tomatoes, diced avocado, minced red onion, chopped cilantro, lime juice, and chili powder. Gently stir everything together until well combined.
- Serve immediately or store in an airtight container in the fridge for later! Enjoy!