Mexican Street Corn Salad is refreshing and delicious. Served as an appetizer or side dish. Perfect for game day snacks or Cinco de Mayo celebrations! This one is a favorite!
Course Appetizer, Salad, Side Dish, Snack
Cuisine Mexican
Keyword corn, corn dip, salad
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 10
Ingredients
2tablespoonavocado oil
20ouncesfrozen corn
1teaspoonchile-lime seasoning
1teaspoonground cumin
1teaspoonchili powder
¼teaspooncoarse salt
½teaspoonpepper
12cherry tomatoesdiced
½small yellow oniondiced (1/4 cup)
2garlic clovesgrated
½jalapenodiced (1/4 cup)
½cupcilantrochopped
⅔cupcotija cheesecrumbled
Dressing
6tablespoonssour cream
4tablespoonsavocado mayonnaise
lime juice from 2 medium limes3-4 Tablespoons
½teaspoongarlic powder
½teaspoonpaprika
Instructions
Add the avocado oil to a large cast-iron skillet over medium heat.
Allow the skillet to heat through for 4-5 minutes before adding the corn, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet.
Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.
Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.
Add the dressing ingredients to the skillet and mix until evenly coated.
Top with the remaining half of the cotija cheese and cilantro.
Notes
You can add more sour cream and mayonnaise if you want it creamier. (My son puts in double of both.)
You can add more lime juice if you want more of a punch.
Can replace the mayonnaise with sour cream or greek yogurt.
Try adding other fun additional ingredients to the salad; red bell peppers or black beans.
This can be stored for up to 4-5 days refrigerated in an airtight container.
Make this with fresh corn on the cob instead of frozen corn.