STREET CORN

SALAD RECIPE

MEXICAN STREET CORN SIDE DISH

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WHY YOU'LL LOVE IT

If you're a fan of Mexican street corn, you're going to love this Mexican Street Corn Salad recipe! Imagine the same rich, smoky, and tangy flavors of the popular street food, but in an easy-to-eat salad form. This salad is loaded with roasted corn, diced tomatoes, red onion, creamy lime dressing, and a hit of cotija cheese. It's a fantastic side dish for BBQs, family dinners, or potlucks.

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INGREDIENTS

Fresh or Frozen Corn Kernels Mayonnaise Lime Juice Tomatoes Red Onion Cotija Cheese Chili Powder or Tajín Fresh Cilantro Garlic Powder Salt & Black Pepper Olive Oil or Butter

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ROAST THE CORN

If using fresh corn, grill or roast the corn on the cob for about 8-10 minutes until it’s charred and tender. Once the corn has cooled, use a sharp knife to slice the kernels off the cob. If you’re using frozen corn, simply heat it through in a skillet or in the microwave and allow it to cool slightly.

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PREP THE DRESSING

In a medium-sized bowl, combine mayonnaise, lime juice, chili powder (or Tajín), and garlic powder. Stir well until the mixture is smooth and creamy. Add salt and pepper to taste.

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MIX INGREDIENTS

In a large bowl, add the roasted corn, diced tomatoes, and chopped red onion, then pour the prepared dressing over it. Toss to coat the corn evenly with the dressing.

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FINISHING TOUCHES

Stir in the crumbled cotija cheese and fresh cilantro. You can reserve a little cheese for garnish, if desired. Taste and adjust the seasoning if necessary, adding more lime juice, chili powder, or salt to suit your taste.

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CHILL AND SERVE

For the best flavor, refrigerate the salad for about 30 minutes to allow the flavors to meld together. You can also serve it immediately if you prefer it fresh. Garnish with additional cilantro and cotija cheese before serving.

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