Corn Salad Recipe Ideas

Mexican Street Corn Salad 2 10oz bags frozen fire roasted corn or 4-6 fresh kernals from the cob 1-2 jalepenos (white parts and seeds removed if wanting a more mild flavor) diced 1/4 red onion diced 2 green onions chopped 1 bunch cilantro chopped 2 large limes juiced and 1 tbs lime zest 1 red pepper diced 1/2 package of cojita or queso fresco DRESSING 1/2 cup mayo 1 cup sour cream Juice of 2 limes Paprika, cumin, chili powder, garlic powder, salt 1. Add frozen or fresh corn to a medium sized bowl. 2. Add jalapeño, red onion, green onion, cilantro, and red pepper. Toss together. 3. Make the dressing by adding all the dressing ingredients together. Measure the spices to your liking and whisk together. 4. Pour dressing over corn mixture. If serving right away add your crumbled cojita or queso fresco and toss together. If serving later store in an airtight container in the fridge and add cheese just before serving. The cheese tends to get soggy as it sits. 5. Garnish with some left over chopped cilantro, a little chili powder for a pop of color and even some lime wedges for those that want an extra squirt! 6. Dig in! It’s great with tortilla chips, fish tacos, along side of a steak. So many ways to fall in love with this side dish ❤️

Looks yummy 😋