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–+ servings

Mexican Street Corn Salad

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American, Mexican
Ingredients Equipment Method

Ingredients
  

  • 2 cans drained corn Organic if possible
  • 1/4 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped cilantro
  • 1/2 cup cojita cheese
Dressing
  • 2 tbsp mayo vegan mayo works too
  • 2 tbsp greek yogurt or non dairy plan or sour cream
  • juice from 1 lime
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • salt and pepper

Equipment

  • saute pan
  • large mixing bowl
  • knife and cutting board

Method
 

  1. In a large pan, heat a little oil, about a tablespoon, over medium heat.
  2. Add the corn and spread it out. Don't mix and just let it crisp up. After a few minutes, give it a stir then don't touch it again and let it char a little. Total cook time should be about 5-7 minues, only stirring once. Remove from heat after you cooked it.
  3. In a large bowl, add the onion and red pepper. In a smaller bowl, mix all the dressing ingredients. Once the corn is done cooking, at it to the larger bowl. Stir all the veggies. Then stir through the dressing. Then stir in the cilantro, and lastly stir through the cheese.
  4. Store leftovers in the fridge for 3 days.
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