Cooked - Mexican Street Corn And Tomato Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Street Corn And Tomato Salad

6.0

6 ears fresh corn on the cob (or about 2 cups frozen fire roasted corn, cooked according to package directions)

1 tomato (diced)

1 tbsp avocado oil

½ red onion (diced)

1 jalapeno (seeded and diced)

2 limes (juiced)

¼ cup fresh chopped cilantro

½ cup mayo (I like Sir Kensington's Avocado Oil mayo best for this, but any brand will work.)

½ tsp sea salt

½ tsp paprika

1 tsp chili powder

½ tsp cumin

½ cup feta cheese (for topping - omit if dairy free!)

Remove corn kernels from the cobs using a sharp knife and set aside in a bowl.
Heat avocado oil in a large skillet (cast iron is preferred!) over medium high heat.
Once hot, add corn and use a spatula to spread it out evenly.
Let it cook 5 minutes without stirring.
Once the bottom of the corn starts to brown/get crisp, stir and cook for an additional 5-7 minutes.
Add corn to a large mixing bowl.
Add remaining ingredients to the bowl with the corn and stir well.
Top with feta cheese (if you tolerate dairy - if not, omit!) and serve. Enjoy!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🏞️Picnic🍖Summer Barbecue

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 5 weeks ago

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