Mexican Street Corn Salad
This salad is the perfect side dish for your next bbq, picnic or summer potluck. It's a great combination of intense sweetness from the grilled summer corn with the heat of jalapenos and the tang of lime. Mmm! Even better, you can serve it as a side dish or alongside tortilla chips as an appetizer dip. Tasty and versatile. Love it!
Ingredients
- 5 ears of corn grilled
- 1/2 red onion diced small
- 1/3 cup cilantro chopped
- 5-8 slices of pickled jalapenos chopped (depending on desired spice level)
- 1/2 cup Cojita cheese crumbled (Feta cheese can be substituted)
- 2 tablespoons mayo
- 2 tablespoons sour cream
- 1 lime juiced
- 1/2 teaspoon chili powder I use ancho or chipotle
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- Optional mix ins:
- 1 avocado diced
- 1-15 oz can black beans drained and rinsed
- crumbled bacon
Instructions
- Grill corn.
- In a large bowl mix together remaining ingredients (other than cheese) until well incorporated.
- Cut corn kernels from corn cobs and add to bowl with dressing.
- Stir well to combine. Add salt and pepper to taste.
- You can refrigerate it overnight to allow the flavors to meld, but for the best flavor, definitely bring it to room temp for serving.