easy Roasted Corn Salad
this easy corn salad uses roasted fresh OR frozen corn, a creamy mayo and cheese mixture, and fresh produce to make a delicious corn salad served warm or cold!
large ears of corn
or 3 cups frozen corn
cut in halves, and then sliced thinly--optional
chives or green onion
can be omitted if needed
Juice of 1 lime
package queso fresco
Shuck corn and remove kernels from cob, if using fresh corn. If frozen, don't thaw first.
Add oil to a cast iron skillet, heat over high heat.
Add corn to skillet, stirring occasionally.
In a small bowl, add mayo, sour cream, and seasonings. Stir until well mixed.
Crumble cheese and add 3/4 of the package to the dressing mixture.
When corn begins to brown, continue to heat on medium heat while stirring frequently, about 6 minutes total or until corn is roasted, add garlic and cook for 1 minute.
Add corn to a mixing bowl, and stir in dressing while corn is still hot. Stir until corn is coated and cheese is starting to melt.
Add radishes, chives, green onions, and jalapeno to salad and stir gently.
Serve hot or chill and serve cold.
If serving hot, put the dip under the broiler for a short minute to get the cheese bubbling.