Mexican street corn salad

0h 10m prep

0h 20m total

easy difficulty

Joanna Cismaru Author

jocooks.com

Method

1

Cut the corn off the cob. It takes 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.

2

Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we’re using high heat. If using frozen corn, you will need a couple of extra minutes to get the right charred bits.

3

Transfer the corn to a large bowl and let it cool for a couple of minutes.

4

To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.

5

To serve garnish with additional cheese and cilantro, if preferred.

6

Recipe notes
1. I usually make this with feta cheese since I always have a hard time finding Cotija cheese, which is a Mexican cheese similar to feta.
2. Store in an airtight container in the fridge for 3-4 days, freezing this dish is not recommended.

Alternative methods

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