Mexican Street Corn Salad
My easy Mexican street corn salad takes only 10 minutes to make! It's made with wholesome ingredients and simple steps. My husband and I fell in love with Mexican street corn at Mas Tacos Por Favor here in Nashville. So I knew I needed to make my own version at home, just off the cob in salad form! I hope you love this summer side as much as we do.
Ingredients
- 1 tsp avocado oil or olive oil
- 1 cup frozen or fresh corn cut off the cob
- 2 Tbsp mayonnaise (avocado oil mayonnaise is best like Chosen Foods)
- 2/3 cup Cotija cheese, crumbled
- 1/2 tsp sea salt
- 1/8 tsp cayenne pepper or chili powder, salt-free
- juice from half of a small lime about 1 tsp
Instructions
- Heat avocado oil or olive in a skillet over medium heat. Once hot, add corn and cook over medium heat for 5-6 minutes, stirring occasionally. Corn should be fully cooked and starting to turn golden brown.
- Remove from heat, add mayonnaise, crumbled cojita cheese, sea salt, cayenne pepper, and juice from half a small lime (about 1 tsp) to the pan.
- Stir until evenly combined. Serve immediately or refrigerate for a cold dish. Enjoy!
Notes
You can double this recipe if desired. Please see blog post for storage information and helpful tips.
Cotija Cheese Note: Use a box grater to get finer crumbles rather than using your hands.
My Sourdough Everything Bagels Recipe: https://plumbranchhome.com/sourdough-everything-bagels/
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A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes here on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
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