Mexican Street Corn Salad

Mexican Street Corn Salad

(4-6 servings)

Ingredients:

1 tbsp. Olive oil

6 ears Fresh Corn, kernels cut off

½ medium Red Onion, small dice

2 cloves Fresh Garlic, minced

1 cup Grape Tomatoes, halved

4-5 medium Fresh Radishes, thinly sliced

to taste, Kosher Salt and Black Pepper

1.2 cup Mayonnaise

¼ cup Sour Cream

1 medium Fresh Lime, zested and juiced

½ tsp. Cayenne Pepper

½ cup Fresh Cilantro, chopped

to taste, Kosher Salt and Black Pepper

½ cup Cotija Cheese, crumbled

Hot Sauce (optional)

Directions:

In a large cast iron skillet over high heat, add olive oil, fresh corn and red onion.  Cook until slightly charred (5-7 minutes).  Stir in garlic and season with salt and pepper.  Remove from heat and let cool.  In a large bowl, add the cooled corn mixture, grape tomatoes and radishes.  In a small bowl, whisk together the mayonnaise, sour cream, lime zest and juice, cayenne pepper and cilantro.  Season with salt and pepper.  Add dressing to the corn mixture in large bowl and fold to combine.  Sprinkle with Cotija cheese on top and serve with hot sauce on the side.

Note:               If you cannot find Cotija cheese, try crumbled Feta.

Ideas for Future Efforts

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