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!
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword appetizer, Mexican Street Corn, salad
Servings 6servings
Calories 213kcal
Ingredients
4large ears of cornor 3 cups frozen corn
2tablespoonsolive oil
2clovesof garlicminced
3radishescut in halves, and then sliced thinly--optional
½cupchives or green onionthinly sliced
1jalapenodiced
½teaspooncumin
½teaspooncayenne pepper
¼teaspoonsmoked paprikacan be omitted if needed
¼teaspoonblack pepper
½cupmayonnaise
½cupsour cream
Juice of 1 lime
¼cupcilantrochopped
1 10ouncepackage queso fresco
Get Recipe Ingredients
Instructions
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.
Notes
If serving hot, put the dip under the broiler for a short minute to get the cheese bubbling.