This recipe has sweetness from the corn, spiciness from the jalapeño, creaminess from the sauce and tanginess from the limes. Perfectly balanced.
Mexican Street Corn Salad
A fresh creamy, zesty corn salad
Servings: 6
Calories: 138kcal
Ingredients
- 4 cobs corn
- ¼ cup sour cream
- ⅓ cup mayo
- ½ red onion diced
- 1 jalepeno finely diced
- ½ tsp chilli powder
- ½ tsp salt
- ⅓ cup feta cheese crumbled
- ¼ cup cilantro chopped
- 1 zest of a lime
- 1 juice of a lime
Instructions
- mix all ingredients except for corn. Refridgerate for 1 hour to over night
- Grill corns of cob until tender and some parts lightly charged
- Once the corn is cooled enough to handle, cut kernels off the cob
- mix kernels with sauce, serve warm or cooled
Tip for getting the kernels off the cob – Use a bundt pan. Place the smaller end of the corn at the center of the pan to hold in place as you use a knife to cut the kernels off and they will fall into the pan.
Goes really well with Grilled fish Tacos
