Google Amy's Cooking Adventures: Mexican Street Corn Salad
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Friday, June 17, 2016

Mexican Street Corn Salad


I love simple side dishes in the summertime!

This corn salad actually used corn that I blanched & froze last fall (that’s why the kernels are quite as plump).  The corn was lightly roasted with some onions, jalapeños, and garlic then mixed with a simple dressing!


This is a summertime staple!


Mexican Street Corn Salad
Adapted from Sam’s Club

5 ears corn
1 jalapeño, minced
1 small onion, diced
2 cloves garlic, minced
1 tbsp chili cumin cottonseed oil (optional)
1 tbsp extra virgin olive oil (2 tbsp if omitting cottonseed oil)
2 tbsp mayo
1 tsp chili powder
1 tsp lime juice
Salt, to taste
2 tbsp crumbled feta cheese


Preheat the oven to 400 and line a baking sheet with foil or a silicone mat.

Place the corn, jalapeño, onion, and garlic on the sheet; mix together.  Drizzle with chili cumin oil (if using), and olive oil.  Roast in the preheated oven for 15-20 minutes.

Remove from the oven and allow to cool to room temperature.

Whisk together the mayo, chili powder and lime juice.  Place the corn mixture into a bowl and stir in the mayo mixture.  Stir in the feta.  Taste and add salt as desired.


Want more?  Try these summertime corn recipes!

Tex Mex Burger


Garlic-Lime Chicken with Corn Relish


Grilled Corn with Garlic Butter & Lime



Roasted Vegetable & Chickpea Salad

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