Ally's Sweet & Savory Eats: Mexican Street Corn Salad

Wednesday, June 19, 2019

Mexican Street Corn Salad

Ever eat Mexican Street Corn at the State Fair?
Try your own homemade version in this fun salad!

Mexican Street Corn Salad

I cannot for the life of me understand how it is already mid-June.  So much closer to July than I want it to be!  Summer is already breezing by.  Probably didn't help that school got out much later than usual, but golly in two months I'll be back to school shopping.

Yuck.

Until then it's all Summer around here.  We have two weeks of ball games left, including a big 3-day state tournament jaunt this weekend in Des Moines for our oldest.  If you need me I'll be here packing our entire house for a sun-filled weekend and multiple coolers filled with snacks.

The kids are excited and frankly so are we as parents.....there is no place I'd rather be then watching them play ball.

Once July hits our Summer slows down a bit.  The kids have a few camps {sports and nature camps} and come the first week of August we are off on our annual vacation to Lake Okoboji.  That's about it!

Mexican Street Corn Salad

Today in between watching our neighbor kids, a visit to the library where a local zoo was showcasing some animals and two ball practices I made this incredible Mexican Street Corn Salad.

I was putting together a Mexican inspired meal for my friend who had her third baby on the first of June {only 19 days late!}.  I cooked up my crock pot shredded chicken taco meat the day prior, made a batch of my copycat blender salsa and took the easy route and pulled cookie dough out of the freezer for a sweet treat.

Then I gathered all the fixings; shredded cheese, lettuce, sour cream, avocado, tortilla chips....and well, what do you know it became a yummy meal!

In case you are wondering here is a popular post about how I take meals to my friends who are in need.  SEE HERE.

Mexican Street Corn Salad

Have you ever had Mexican Street Corn at a fair?

It's deeeeeeeeeeeeelicious.

The combination of sweet grilled corn spread with mayo, cilantro and seasonings and then rolled in cojita cheese {a hard, crumbly, salty Spanish cheese} is just down right sinful.

It sounds a bit odd for us Midwestern fans who only ever eat sweet corn in July and August when it's fresh and slathered with butter, but trust me when I say this is a new way to try out corn!

Mexican Street Corn Salad

We ate this as a side with our chicken tacos last night, but it's also super great on grilled chicken, steak or fish.  Eaten cold or served warm, as a dip with tortilla chips or just straight out the bowl with a spoon....THIS STUFF IS ADDICTING.

You might be bringing this to every warm Summer gathering until Labor Day, it's that good.  If you make it let me know! Tag me on social media {@sweetsavoryeats} and I'll share the love.  

Mexican Street Corn Salad


Yield: 6-8
Author: Ally
prep time: 10 Mcook time: 10 Mtotal time: 20 M
An easier way to eat your favorite Mexican Sweet Corn! Juicy corn, onions, jalapenos, red peppers, and array of spices, lime juice and cotija cheese. The flavors are incredible.

ingredients:

  • 4 cups corn, frozen, fresh or canned, drained
  • 1/2 onion, diced small
  • 2 jalapenos, de-seeded, diced small
  • 1 small sweet red pepper, diced small
  • 2 limes, juiced
  • 2 T. mayo
  • 2 T. sour cream
  • 1/2 t. cumin
  • 1/2 t. smoked paprika
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup cotija cheese, crumbled

instructions:

How to cook Mexican Street Corn Salad

  1. In a skillet heat to medium high heat.  Place the corn in the skillet and saute until all water is absorbed and corn begins to char just a bit, about 5-10 minutes.  Remove from the heat and allow to slightly cool.
  2. In a bowl stir to combine all other ingredients: onion, jalapeno, pepper, lime juice, mayo, sour cream, dried spices, cilantro and half of the crumbled cotija cheese.
  3. Toss in the corn and combine.  Top with the remaining cotija cheese.  
  4. Serve slightly warm or chill in the fridge to eat cold.
  5. Eat plain, with tortilla chips or topped on grilled meats.
Calories
189.60
Fat (grams)
8.89
Sat. Fat (grams)
2.91
Carbs (grams)
26.45
Fiber (grams)
3.61
Net carbs
22.84
Sugar (grams)
6.47
Protein (grams)
6.09
Sodium (milligrams)
367.19
Cholesterol (grams)
14.29
Created using The Recipes Generator

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