DELICIOUS MEXICAN CORN SALAD
Mexican Corn Salad is a ought to-strive facet dishes now that grilling season is in full swing. Freshness and richness be part of forces in this delightful mixture of sparkling corn at the cob, crumbled cheese, and a creamy dressing. Corn salad dressing is spiced with cumin, sparkling chopped cilantro, and ancho chili powder (you can use anything chili powder you've got handy).
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| DELICIOUS MEXICAN CORN SALAD |
Smoked paprika is also a nice spice to toss in when you have it to your cabinet. in case you don’t have fresh corn on the cob, you may use frozen corn or microwave corn on the cob to make an easy Mexican corn salad. Frozen corn, like every freezer vegetables, has been blanched earlier, so generally handiest calls for thawing for use in a salad.
you can give it each of these a char treatment in case you need by using setting kernels on a parchment-lined cookie sheet and placing beneath the broiler for a minute or till the rims start to get some colour.
INGREDIENTS:
- 3 corn on the cob
- 1 tablespoon olive oil
- 1 cup cherry tomatoes halved
- 1/4 cup red onion diced
- 2 tablespoons jalapeno finely diced
- 1/3 cup cotija cheese or feta, crumbled
- lime wedges for serving
DRESSING:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon cumin
- 1 tablespoon cilantro chopped
INSTRUCTIONS:
- Combine all dressing ingredients and set aside.
- Preheat grill to medium high. Brush corn cobs with olive oil and grill 7-10 minutes, turning occasionally until lightly charred. Cool completely.
- Cut corn kernels off the cob and place in a bowl.
- Add remaining ingredients except lime and toss. Add dressing and toss to combine.
- Refrigerate at least 1 hour before serving. Top with additional cheese, cilantro and lime wedges if desired.