Recipe
The first time I tried Mexican Street Corn I was sold! I wasn’t sure about the whole concept, but the addition of toppings onto a fresh cob of corn made it extra special and so delicious. This recipe packs all the yumminess of Mexican Street Corn into a salad. Fresh corn is best, but you can substitute with an equivalent amount of frozen corn. Serve it as a side dish at your next barbecue or serve with tacos.
Mexican Street Corn Salad
• 6 ears corn shucked, or frozen corn thawed and drained
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema or
(sour cream mixed with a tsp of lime juice)
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 cup freshly chopped cilantro
• 1 tablespoon hot sauce
Wrap the corn in aluminum foil and place on a 400-degree grill or in a 400-degree oven for 15 minutes. Unwrap and set aside to cool. Meanwhile, in a small bowl whisk together mayonnaise, Mexican Crema (sour cream), 1/4 cup of feta cheese, chili powder, and salt.
Cut corn kernels from cob and stir into mayonnaise mixture. Sprinkle with remaining Feta Cheese and cilantro. Dot with hot sauce.
Submit News Tip
