Mexican Street Corn Salad
This salad is super versatile, easy to make and economical! Mexican Street Corn Salad is good on its own, as a side, a dip or served over grilled chicken. Throw some ears of corn on while you’ve got the grill going to whip up this deliciousness at your next barbecue.
Total cook time
- 6 ears sweet corn
- 1/2 cup Cotija cheese crumbles
- 1/4 cup finely-chopped red onion
- 1 avocado (diced)
- 1 Tbs finely-minced cilantro
- juice of 1/2 lime
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp kosher salt
Preheat grill to medium-high heat (about 425-450º.) Roast corn about 10 minutes, turning every 2-3 minutes for even char. Remove from grill and let cool for 3-4 minutes. Slice kernels from cob.
In a large mixing bowl, combine all ingredients. Serve warm.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
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