Sweet and with just a hint of spice, this street corn salad is perfect at the dinner table, parties, potlucks, and even barbecues.Servings: 10
Source: 4sonsrus
Ingredients
- 2 14 oz bags of frozen corn
- 1 tbsp olive oil
- ¼ cup mayonnaise
- 8 oz cotija cheese crumbled
- ½ jalapeno diced, seeds removed
- ½ cup finely chopped cilantro
- dash of cayenne pepper
- 3 cloves of garlic minced
- juice of one lime
- sea salt
- Pinch of smoked paprika
- Pinch of chili powder
Preparation
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In a large skillet, over medium heat, add the olive oil and toast the corn– cooking the corn for 10-12 minutes, stirring occasionally. Remove the skillet from heat and set aside.
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In a separate, large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together, until evenly combined.
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Slice the lime in half and squeeze the juices from each half into the bowl. Stir until the juice is completely incorporated.
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Stir in the corn until completely incorporated, evenly, into the salad mixture.
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Refrigerate the salad until chilled.
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When ready to serve, spoon the mixture into bowls and sprinkle with a pinch of sea salt, smoked paprika, and chili powder.
