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–+ servings
A plate of Mexican street corn salad ready for dipping into with taco chips

Mexican Street Corn Salad

5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Salad
Cuisine Mexican
Servings 8

Ingredients
  

  • 10-12 oz. Organic frozen sweet corn
  • 2-3 Cloves garlic minced
  • 1 Tbsp. Avocado oil
  • ½ - ¾ Medium red onion diced
  • ¾ C Cilantro chopped
  • 1 Jalapeno finely chopped
  • 1½ Tbsp. Mayonnaise
  • 1½ Tbsp. Sour cream
  • 2-3 Limes juiced
  • ½ C Grated cotija cheese
  • ¼ tsp. Chili powder
  • 1 tsp. Garlic salt
  • 1 tsp. Cumin
  • Salt & pepper to taste

Instructions
 

  • Heat avocado oil in a cast iron pan or skillet over medium-high heat for about 30 seconds.
  • Add the corn and cook until some kernels are blackened, stirring occasionally.
  • When the corn is charred to your liking, add the minced garlic and sauté for 1–2 minutes.
  • Turn off the heat and stir in the remaining ingredients until well combined.
  • Taste and adjust the seasoning as needed.
  • This salad can be served warm, but we love it best chilled and served as a dip with chips!
Keyword corn salad, esquites, street corn
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