A good friend of mine recently went to a potluck luncheon and this is one of the dishes she feasted on. She requested the recipe, which her neighbor graciously shared, so that I could share it with you. According to the notes on the recipe card, this salad can be served warm or cold (I personally preferred it served warm and my husband liked it cold). If you make it in advance, you can reheat it either in a microwave or oven at a low temperature. It was also noted that frozen corn can be used in place of fresh. It makes for a great summertime side dish for a BBQ or as a side when serving Mexican food, such as tacos or carnitas.

Mexican Street Corn Salad

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

4 large ears of fresh corn
2 Tablespoons butter
1 teaspoon finely minced garlic
½ jalapeno pepper, finely diced
1/3 cup diced red bell pepper
¼ cup finely diced red onion
¼ cup chopped cilantro
3 Tablespoons mayonnaise
3 Tablespoons sour cream
1 Tablespoon fresh lime juice
1 teaspoon chili powder
½ teaspoon cumin
1/8 teaspoon smoked paprika
Sprinkle of cayenne pepper
1/2 cup Queso Fresco cheese, crumbled
Salt & Pepper to taste

Directions

Grill the corn (or boil it) until tender.
Let cool and then remove the kernels from the ears.
Melt the butter in a skillet and add the corn kernels. Saute on medium high heat until the kernels turn golden (slightly charred).
Add the garlic and saute for 30 seconds. Remove from heat and place in a large bowl. 5. Add the jalapeno, red pepper, red onion and cilantro to the corn.
Next add the mayonnaise, sour cream, lime juice, chili powder, cumin, paprika, cayenne, salt and pepper. Mix well.
Sprinkle salad with ½ cup of crumbled Queso Fresco cheese.
Add additional chopped cilantro for garnish if desired and serve.