Mexican Street Corn Salad
4
servings15
minutes10
minutesTaco Tuesday will never be the same with this delicious side dish! Nick & I love making Mexican street corn salad anytime we are making tacos, fajitas, enchiladas, you name it. Honestly, it’s AMAZING on a burger, too! It’s a great BBQ side dish to pass along that everyone will love!
Ingredients
4 cups corn, cut from the cob
1/2 bell pepper, chopped
1/2 yellow onion, chopped
1 TB olive oil
1/2 cup chopped fresh cilantro
1 jalapeno pepper, diced (optional!)
4 TB fresh squeezed lime juice
1/2 cup feta cheese
3 TB mayonnaise (I like use miracle whip for a sweeter taste)
1/2 tsp. cumin
1/2 tsp. paprika
1/4 cup cotija cheese
salt & pepper, to taste
Directions
- Cut the corn off the cob & place in a large, greased skillet over medium heat. Drizzle olive oil over corn. Cook for about 5-7 minutes, or until the corn starts to golden.
- Add in the remaining ingredients, spices and cotija cheese last. Stir everything until well combined.
- Garnish with additional feta, cotija or cilantro. Keep in refrigerator until ready to serve.
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