Mexican Street Corn Salad
  1. Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool.

  2. Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, ¼ cup of Cotija cheese, chili powder, and salt.

  3. Cut corn kernels from cob and stir into mayonnaise mixture.

  4. Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🏞️PicnicSummer Bbq

Season☀️Summer

DifficultyEasy ⏰ 15m

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