A corn salad made in the tradition of Mexican Street Corn on the Cob, with fresh cooked corn and dressed with a mayo and sour cream mixture of Cotija cheese, chili powder, cilantro, lime juice and zest. Toss in some crisp veggies, chill well and garnish with a little more cheese and cilantro before serving.

Mexican Street Corn Salad

So, I finally got around to trying a Mexican Street Corn Salad y'all and wow, am I glad I did - it is delicious!

The Cajun's idea of a salad is pretty much a head of iceberg lettuce - that's it. When I make a side salad for a meal, I'll put in other things that are hit and miss as to whether he'll eat them. Sometimes he surprises me, but mostly he picks around things like onion, shredded carrots, cucumber, tomato, radishes, things like that.

Hey, at least I've gotten him to eat more Romaine and baby Spring lettuces these days, but he won't even try a salad like this, or any other vegetable salads really. This kind of salad is right up my alley though, and I sure did enjoy it.

Mexican Street Corn is generally corn on the cob that has been grilled and then slathered with a mayo mixture that includes Cotija cheese, chili powder, cilantro, lime juice and zest. Finished with a little more cheese and cilantro to garnish it's a delicious little something different and easy enough to translate into a salad, especially with the addition of a few veggies. When writing up the recipe, I mostly based this off of my Marinated Corn Salad and just made some swaps really for the Mexican street corn theme. Very very yummy, I loved it!

Here's how I made it. Combine ingredients for dressing; set aside. Combine salad ingredients, except for cheese and mix. Add dressing and blend. Gently fold in 1/2 cup cheese. Refrigerate until well chilled; garnish with additional cheese and cilantro before serving.

For more of my favorite salads, check out the collection on my Pinterest page!

Recipe: Mexican Street Corn Salad

©From the Kitchen of Deep South Dish
Prep time: 15 min
Chill time: 30 min

Total time: 45 min

Yield: About 4 servings

Ingredients

For the Dressing:

• 1/4 cup real mayonnaise
• 1/4 cup full fat sour cream
• 1 lime, zested and juiced
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly cracked black pepper, or to taste
• 2 teaspoons crushed red pepper flakes, or to taste, optional
• 1 teaspoon hot Mexican chili powder
• 1 teaspoon garlic powder

For the Salad:

• 4 cups cooked corn (about 6 average ears)
• 1 cup diced purple onion
• 1 cup chopped red bell pepper
• 1/8 cup pickled sliced jalapeno, chopped
• 1/4 cup fresh chopped fresh cilantro or parsley
• 1/2 cup Cotija, Feta or Romano cheese, crumbled

Instructions

Combine ingredients for dressing; set aside. Combine salad ingredients, except for cheese and mix. Add dressing and blend. Gently fold in 1/2 cup cheese. Refrigerate until well chilled; garnish with additional cheese and cilantro before serving.

Cook's Notes: This recipe has a little fire to it. If you prefer things on a milder side, substitute regular chili powder and omit the red pepper flakes and jalapeno. I like to use the no husk, microwave method to cook the corn, but you may grill, boil or use your favorite method to cook the corn. May substitute 4 ounce jar of well drained, chopped pimentos for the red bell pepper, as well as well drained, canned or thawed frozen corn.

Source: http://deepsouthdish.com

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