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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.
10
Servings
20 mins
Total cook time
Main Ingredients
- 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
Cooking Instructions
Step 1
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.
Step 2
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.
