Mexican Sweet Corn Salad Recipe

Healthy Mexican Street Corn Salad Erin Lives Whole

WEBMar 27, 2023 · Pour into a large bowl and let cool. Prepare the rest of your veggies (peppers, onion, and cilantro) by chopping. Once chopped, add …

Rating: 5/5(155)
1. Heat a large skillet over high heat with avocado oil. Once hot, add corn in. You want to char your corn slightly so it has a roasted flavor and some brown bits. This will take about 4-6 minutes, toss occasionally.
2. Pour into a large bowl and let cool.
3. Prepare the rest of your veggies (peppers, onion, and cilantro) by chopping. Once chopped, add them to the bowl with the corn.
4. In a small bowl, whisk together Greek yogurt, lime juice, salt, chili powder, cumin, paprika. Stir in cheese.

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Mexican Street Corn Salad Served From Scratch

WEBNov 10, 2019 · Instructions. Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. …

1. Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
2. Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.
3. In a small bowl, add all dressing ingredients and mix well until smooth.
4. Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.

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Healthy Mexican Street Corn Salad Abra's Kitchen

WEBAug 6, 2018 · Chop jalapeno removing seeds and ribs for less heat. In a large bowl combine corn, chopped jalapeno, red onion, cilantro, cotija …

1. Prepare corn by shucking it and then grilling the ears either on a gas or charcoal grill or over an open flame, until slightly charred and toasty. (see notes). When cool enough to handle, remove corn from the cob using a sharp knife.
2. Grill jalapeno until skin is charred and black in some areas. Chop jalapeno removing seeds and ribs for less heat.
3. In a large bowl combine corn, chopped jalapeno, red onion, cilantro, cotija cheese, olive oil, lime juice, salt, pepper, and cayenne. Gently toss. Serve with a few extra lime wedges and an extra sprinkle of cheese and cilantro.
4. Will keep for up to 5 days in fridge.

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