Mexican Street Corn Salad Mexican Street Corn Salad

This Mexican street corn salad is a little sweet, a little spicy and completely delicious.

1 H 10

Mexican Street Corn Salad

Side Dish

This Mexican street corn salad is a little sweet, a little spicy and completely delicious.

1 H

10

Ingredients

  • 5-6 ears fresh corn, husks and silks removed
  • 3 limes, divided
  • 1 red onion, finely chopped
  • 2 can Schnucks diced mild green chiles
  • 1-1½ cups crumbled queso fresco, queso Cotija or feta cheese, divided
  • ½ cup fresh cilantro leaves, coarsely chopped
  • ¼ Schnucks real mayonnaise
  • ¼ cup Schnucks sour cream
  • 3 garlic cloves, crushed with press
  • 1 tsp Schnucks chili powder
  • ½ tsp salt
  • ¼-½ tsp Schnucks ground cayenne pepper

Instructions

  1. Preheat oven to 375°F. With serrated knife, cut kernels from ears of corn. You should have about 5 cups. Spread corn in single layer on rimmed baking pan. Roast 40-45 minutes or until golden brown, stirring twice; cool in pan on wire rack.
  2. Meanwhile, from 2 limes, squeeze ¼ cup juice. Cut remaining lime into wedges for serving. In large bowl, combine onion, chiles, 1 cup cheese, cilantro, mayonnaise, sour cream, garlic, chili powder, salt, cayenne pepper and lime juice.
  3. Add corn to mayonnaise mixture; toss until well combined. Serve corn salad sprinkled with remaining ½ cup cheese and lime wedges.

Cook’s Wisdom

  • Corn salad can be prepared, covered and refrigerated up to 1 day.
  • Cut lime into wedges and sprinkle with cheese just before serving

Nutrition Facts

168 Calories Per Serving

FAT: 11G

SATURATED FAT: 7G

CHOLESTEROL: 20MG

SODIUM: 438MG

CARBOHYDRATES: 20G

FIBER: 3G

SUGARS: 7G

PROTEIN: 5G

X