10 June, 2016
Mexican Street Corn Salad
I am on a serious roll finding new summer side dish recipes! I stumbled upon this beauty for Mexican Street Corn Salad on Six Sister Stuff website, and I thought it felt a little like my Karen’s Corn Salad recipe.
You start this dish off by cooking frozen corn in a bit of olive oil, letting it char just a little bit. While the corn is working, mix together mayo, cheese (the author suggests cotija or feta), Jalapeños, lime juice, cilantro, red onion, chili powder and s+p in a bowl. Add corn when it is done cooking. DONE!
Not only is this recipe quick and easy, but it is awesomely good! The char on the corn is such a great idea, as it adds a rustic taste to the dish. I used feta cheese the first time I made this side, but i used queso fresco the next time. I like both cheeses, but preferred the queso. The cilantro and red onion lend a fresh taste, while the chili powder and jalapeño add that mexican spicyness that is bang on! Be careful of how much jalapeño you use…
Just FYI, I stored my leftover salad in the fridge overnight and I much preferred the warm version as opposed to the cold.
Get the full recipe at: http://www.sixsistersstuff.com/2014/07/mexican-street-corn-salad-recipe.html