Monday, May 11, 2015

Mexican Street Corn Salad


If you love Mexican Street Corn like I do - you need to try it in salad form. I already have the ingredients for another batch.


We went to a neighborhood Cinco de Mayo party and Hubby and I couldn't agree on what to bring, I like to go simple and he always likes to go big (he was thinking of making tamales.)  Hubby got caught up in some major yard work so I just took it upon myself to decide what to make and to go ahead and make it. I had pinned a recipe from Six Sisters' Stuff for this great Mexican Street Corn Salad and could not wait to give it a try.

When I made this, I did have some trouble charring the corn in the skillet, it may have been because I doubled the recipe and the pan was a bit crowded.  I know I will be making this again so I can work on getting that char on there. This also makes a great dip if you just want to serve it with some tortilla chips. Either way - make it soon!!


Recipe from Six Sisters' Stuff
Ingredients:
1 (16 oz) bag of frozen corn
2 tablespoons of olive oil
3 tablespoons of mayonnaise
3-4 ounces of Cotija cheese, crumbled
1 lime, juiced
1 tablespoon jalapeno peppers, chopped
1/3 cup chopped cilantro
2 tablespoons of red onion, chopped
2 garlic cloves, minced
1/2 teaspoon of chili powder
salt and pepper

Directions:
Heat oil over medium heat.  Add frozen corn and let it cook until it begins to char, stirring occasionally.  
While the corn is cooking, mix together all the other ingredients.
When corn is done, fold into the other ingredients.
Enjoy!!

Other salad recipes:
Black Bean and Corn Salad



Black Bean and Corn Salad II



Lentil Salad



Last year at this time I made Smacked with Cinnamon Snickerdoodles.

Two years ago I made Heart Shaped Cranberry Scones.

Three years ago I made Margarita Jello Shots.

Four years ago I made BBQ Chicken Pizza.


Linking up to these happening parties!

2 comments:

  1. This sounds amazing! I've had problems getting frozen corn to char on the stovetop, too. It still tastes awesome without the char, but it is nice for color. I've found that if you put it in a single layer on a baking sheet, then pop it under the broiler for a few minutes first, that takes care of getting that nice char. Then you can just proceed with the rest of the recipe as is. =)

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  2. Hi Danielle,
    We will just love your awesome Mexican Street Corn Salad. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday this week.
    Come Back Soon!
    Miz Helen

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