Mexican Street Corn Salad
This is such a yummy, summery side dish. You get all the flavors of Mexican street corn, but none of the gunk stuck in your teeth. This is my go to when I have leftover corn on the cob after dinner one night.
-1 Tbsp butter
-6 ears of corn cut off the cob or 1 (16 oz) bag frozen corn, thawed
-1 Tbsp mayo
-zest and juice of 1 lime
-1 tsp salt
-1/2 tsp chili powder
-1/8 tsp cayenne pepper
-3 Tbsp fresh cilantro, chopped
-(optional) 1/2 cup queso fresco, cotija or parmesan cheese
Melt butter in skillet or pot over medium high heat. Add corn. Cook, stirring intermittently and allowing kernels to stick to the pot some and char. Continue cooking until corn is well charred.
While corn cooks, in a small bowl, whisk together mayo, lime zest and juice, salt, chili powder and cayenne. Once corn is finished stir mayo mixture into corn. Stir in cilantro and cheese (if using). Serve immediately
Hi - I'm Shannon! I'm a stay-at-home wife, mom to 3 boys and lover of all things culinary. I enjoy nothing more than a good meal paired with conversation with good people. With 3 kids and a busy home I like to prep dinner first thing in the morning (#dinnerdoneby9am) so that regardless of what happens during the day we have a delicious and nutritious meal ready to enjoy together. I want to provide you with simple techniques and nutritious recipes that will remove your dinnertime stress and free you up to enjoy healthy, delicious home-cooked meals with the people around you.Learn more