Mexican Street Corn Salad

Mexican Street Corn Salad

This Mexican street corn salad recipe is great dish for you to bring to your next gathering, potluck, or barbecue. It also pairs great with Crockpot chipotle chicken thighs. If you can use fresh corn on the cob, great but it also works nicely with frozen or canned corn as well.

Ingredients

About 3 cups of corn (about 3 ears of corn or 2 cans of corn)
2 tablespoons of olive oil
1/2 of a red or orange bell pepper diced finely
1/2 of a jalapeno pepper (seeds removed)
1 teaspoon of cumin
1 teaspoon of paprika
1/3 cup of light sour cream or plain greek yogurt
3 tablespoons of lime juice (about 2 or 3 small limes)
1/2 cup of queso blanco crumbled into small bits*
1 small ripe avocado diced into small pieces
1 bunch of cilantro stems removed and finely chopped
Salt and pepper to taste (I recommend adding salt and pepper AFTER adding the queso blanco since it is quite salty)

*If you cannot find queso blanco, feta makes a great substitution

Begin by either cutting the corn off of the cob or draining your canned corn. If needed, you can also substitute frozen corn. Add the olive oil to a skillet and heat the corn on a high setting until it chars a little, watching closely to ensure the corn does not burn. Set the corn aside and let it cool. Assemble the bell pepper, jalepeno, cilantro, sour cream, lime juices, and spices then gently stir the corn in. Mix well and then add the queso blanco into the mix. Add a bit more crumbles of queso blanco on top and then also add the avocado pieces. Salt and pepper to your taste, but do be careful as both queso blanco and feta are very salty cheeses.

Salt and pepper to taste (I recommend adding salt and pepper AFTER adding the queso blanco since it is quite salty)

*If you cannot find queso blanco, feta makes a great substitution

Begin by either cutting the corn off of the cob or draining your canned corn. If needed, you can also substitute frozen corn. Add the olive oil to a skillet and heat the corn on a high setting until it chars a little, watching closely to ensure the corn does not burn. Set the corn aside and let it cool. Assemble the bell pepper, jalepeno, sour cream, lime juices, and spices then gently stir the corn in. Mix well and then add the queso blanco into the mix. Add a bit more crumbles of queso blanco on top and then also add the avocado pieces. Salt and pepper to your taste, but do be careful as both queso blanco and feta are very salty cheeses.

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Mexican Street Corn Salad

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