Mexican Corn Salad

This Mexican street corn salad is made with chargrilled corn, Cojita cheese, and a creamy mayonnaise-sour cream dressing!

⏱️ 82 min 🔪 Prep: 15 min 🔥 Cook: 7 min 📊 Medium 👁️ 8 views
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Mexican Corn SaladFoto: Spend With Pennies

Ingredients

8 servings
  • 3 corn on the cob
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes (halved)
  • ¼ cup diced red onion
  • 2 tablespoons diced jalapeños
  • ⅓ cup crumbled Cotija cheese (or feta)
  • 1 lime (cut into wedges for serving )
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon ancho chili powder
  • ½ teaspoon cumin

Steps

  1. Combine all dressing ingredients and set aside.

  2. Preheat grill to medium-high. Brush corn cobs with olive oil and grill for 7-10 minutes, turning occasionally until lightly charred. Cool completely.

  3. Cut corn kernels off the cob and place in a bowl.

  4. Add remaining ingredients except lime and toss. Add dressing and toss to combine.

  5. Refrigerate at least 1 hour before serving. Top with additional cheese, cilantro and lime wedges if desired.

Nutrition Facts

Macronutrients

Calories128
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Source: Spend With Pennies

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