Mexican Street Corn Salad

Grill the corn until charred, about 10-15 minutes, turning occasionally.

Let the corn cool slightly, then cut the kernels off the cob into a large bowl.

Finely chop the red onion, jalapeño, and bell pepper, adding them to the bowl with corn.

Chop the cilantro and add it to the bowl.

In a separate bowl, mix the Mexican crema, mayonnaise, garlic, lime zest, lime juice, ground ancho chile, ground chile de arbol, salt, and black pepper.

Pour the dressing over the corn mixture and toss to combine.

Crumble cotija cheese over the top and gently fold it into the salad.

Dice avocado and gently fold it into the salad just before serving.

Serve chilled or at room temperature, garnished with additional cilantro and lime wedges.

Equipment Needed

Dietary

Allergens