Grilled Mexican Street Corn Salad

Grilled Mexican Street Corn Salad
Serves 6-8

Fiesta time! Bring a little bit of pop to your desk lunch with this corn salad and you will have your get your coworker’s mouths watering. Don’t have a grill/grill pan? Place corn under the broiler – just make sure to watch it.

6 ears corn
1 bunch cilantro, chopped
1 onion, diced
1 cup queso blanco, crumbled
2 limes, juiced
1 teaspoon fine sea salt
1/4 cup extra virgin olive oil
1/4 cup sour cream (optional)

Preheat grill to medium high heat and grill each ear of corn “dry,” until slightly fragrant and blackened. Remove kernels from the cob and place in a large bowl.

Toss together corn, cilantro, onion and cheese.

In a small bowl whisk lime juice with salt. Slowly whisk in olive oil (and sour cream if desired) and toss with corn mixture. Serve immediately.

Mexican Corn Salad Tossed copy.jpg
Previous
Previous

Radish Top Pesto with Radishes

Next
Next

Spicy Baby Cukes