Mexican Street Corn Salad | Blackstone Griddles

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in fat, while parmesan is often more affordable.

Chop the top and bottom off the jalapeno and remove the seeds and veins.

Dice the jalapeno into small pieces.

Chop the white bottoms of the green onions and reserve the tops for garnish.

Chop a handful of cilantro and set aside.

Heat a Blackstone griddle until hot and add a little avocado olive oil blend.

Add the frozen corn to the griddle and let it sizzle, ensuring caramelization on every kernel.

After about 2 minutes, flip the corn to char the other side.

Add street taco seasoning to the corn and mix well.

Near the end of cooking, add garlic paste to the corn and mix to avoid burning the garlic.

Remove the corn from the griddle and transfer it to a bowl.

In a separate bowl, combine 1/4 cup mayonnaise, juice of 1 lime, and 1/4 cup cotija cheese.

Add the cooked corn, chopped green onions, and cilantro to the mixture and mix well.

Taste and adjust seasoning with more street taco seasoning and lime juice if needed.

Transfer to a serving bowl and garnish with additional cotija cheese, green onions, and jalapenos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens