Mexican Street Corn Salad

Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.

Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char. If using frozen corn, you will need a couple minutes extra to get the right charred bits.

Transfer the corn to a large bowl and let it cool for a couple minutes.

To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.

To serve garnish with additional cheese and cilantro, if preferred.

Equipment Needed

Dietary

Allergens