Grilled Mexican Street Corn Salad

  • 6 ears of corn, husked
  • 3 Tbsp sour cream
  • 6 Tbsp mayonnaise
  • 4 Tbsp fresh lime juice
  • 1/2 tsp ground cumin
  • 3/4 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 cup crumbled cotija cheese
  • 1/2 red onion, minced
  • 1/3-1/2 bunch cilantro, chopped

Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.

Remove from the grill and allowto cool for a few minutes.

Holding the corn by the smallend, cut off all the kernels.

Place the kernels in a big bowl and add all remaining ingredients.

Fold gently with a rubber spatula, seasoning with additional salt as needed. Serve slightly warm, room temperature or cold.

Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.

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