Summertime...Making an Easy, Light and Fresh Mexican Street Corn Salad | it's a Great Side Dish

Cut the kernels off the corn on the cob to yield about 3 cups.

Heat a griddle and add a little olive oil.

Cook the corn kernels on the hot griddle for about 10 minutes, stirring to ensure even cooking until they have little brown marks.

Zest one lime and juice it to get about one tablespoon of lime juice.

Grate one clove of garlic as fine as possible.

In a bowl, combine the lime zest, lime juice, and 1/4 cup of sour cream, mixing well.

Add 1/4 teaspoon of smoked paprika and 1/4 teaspoon of chili powder to the dressing and mix again.

In a large bowl, combine the cooked corn, 1 cup of chopped green onions, and 1/4 cup of chopped cilantro.

Pour the dressing over the corn mixture and stir to coat everything evenly.

Add a dash of salt to taste and mix well.

Finally, add crumbled or grated cotija cheese to the salad and stir to combine.

Equipment Needed

Dietary

Allergens