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MEXICAN STREET CORN SALAD

A delicious, easy to prepare, accompaniment to your favorite Mexican dishes, or can be served as a dip with chips.
Prep Time30 minutes
Course: Appetizer, Salad, Snack
Cuisine: Mexican
Keyword: 30 minutes or less, corn, mexican foods
Author: Debbie

Ingredients

  • 3 ears corn on the cob roasted or grilled
  • 1/2 cup spring onions diced
  • 1/4 cup cilantro chopped
  • 1/4 cup Cotija cheese crumbled
  • 1 each jalapeno pepper diced
  • 1 tablespoon lime juice fresh squeezed
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons hot smoked paprika
  • 1 tablespoon olive oil drizzled over, if needed

Instructions

  • 1. Char the corn over an open flame. Cut the corn from the cob and place in a large bowl
  • 2. Add the remaining ingredients to the corn and mix well. If it seems a bit dry, drizzle with olive oil. 

Notes

In place of smoked paprika, you could add adobo sauce. You could also add chili powder or Sriracha sauce for added heat.