Name: Mexican Corn Salad Recipe
Prep time: 15 min
Cook time: 7 min
Yield: 8
Ingredients: 3 corn on the cob; 1 tbsp olive oil; 1 cup cherry tomatoes; ¼ cup red onion; 2 tbsp Jalapeno; ⅓ cup cotija cheese; lime wedges; For Dressing:; ⅓ cup mayonnaise; ⅓ cup sour cream; ½ tsp ancho chile powder; ½ tsp cumin; 1 tbsp cilantro

Mexican Corn Salad Recipe

How To Make Mexican Corn Salad

Grab a bite of this creamy and spicy corn salad for lunch today! Serve these up as a side dish or munch on them on their own.

Preparation: 15 minutes

Cooking: 7 minutes

Refrigerate Time: 1 hour

Total: 1 hour 22 minutes

Serves:

Ingredients

3corn on the cob
1tbspolive oil
1cupcherry tomatoeshalved
¼cupred oniondiced
2tbspjalapenofinely diced
⅓cupcotija cheeseor feta, crumbled
lime wedgesfor serving

For Dressing:

⅓cupmayonnaise
⅓cupsour cream
½tspancho chile powder
½tspcumin
1tbspcilantrochopped

Instructions

Dressing:

Combine the mayonnaise, sour cream, ancho chile, cumin, and cilantro in a bowl, then set aside.

Assemble Salad:

Preheat the grill to medium high.
Brush the corn cobs with olive oil.
Grill 7 to 10 minutes, turning occasionally until lightly charred. Cool completely.
Cut corn kernels off the cob and place in a bowl.
Add the olive oil, cherry tomatoes, onion, jalapeno and cotija cheese to the corn, then stir to combine.
Add the dressing, then toss to combine.
Refrigerate for at least 1 hour.
Top with additional cheese, cilantro and lime wedges, serve, and enjoy!