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!
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Ingredients
- 4 large ears of corn or 3 cups frozen corn
- 2 tablespoons olive oil
- 2 cloves of garlic minced
- 3 radishes cut in halves, and then sliced thinly--optional
- ½ cup chives or green onion thinly sliced
- 1 jalapeno diced
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika can be omitted if needed
- ¼ teaspoon black pepper
- ½ cup mayonnaise
- ½ cup sour cream
- Juice of 1 lime
- ¼ cup cilantro chopped
- 1 10 ounce package queso fresco
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 ¾ 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.
Nutrition
Calories: 213kcal | Carbohydrates: 2g | Protein: 1g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 137mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg