This Grilled Mexican Street Corn Salad is a delightful twist on the classic street food. It's bursting with flavors of charred corn, creamy dressing, and tangy cotija cheese.
Ingredients: 4 ears of fresh corn, husked. 1/4 cup mayonnaise. 1/4 cup sour cream. 1/4 cup finely chopped fresh cilantro. 2 cloves garlic, minced. 1 tablespoon fresh lime juice. 1/2 teaspoon chili powder. 1/4 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper optional, for extra heat. Salt and black pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup crumbled cotija cheese. Lime wedges for garnish.
Instructions: Warm the grill up to a medium-high level. For about 10 to 12 minutes, turn the corn over on the grill every now and then until it's charred and soft. Take the corn off the grill and give it a minute or two to cool down. Carefully cut the kernels off the cobs with a sharp knife and put them in a large bowl. Mix the mayonnaise, sour cream, cilantro, garlic that has been minced, lime juice, chili powder, smoked paprika, salt, black pepper, and cayenne pepper if using in a different bowl. Add the dressing to the grilled corn kernels and mix them well. Cut up some cherry tomatoes, red onion, and cotija cheese and mix them into the salad slowly. Put the salad in the fridge for at least 30 minutes before you serve it. Add lime wedges to the Grilled Mexican Street Corn Salad to make it look nice. Have fun!
Prep Time: 15 minutes
Cook Time: 10 minutes
Gourmet Plus 1201
