Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗
Mexican Street Corn Salad
Charred sweet corn tossed with scallions, cilantro, jalapeño, and crumbly cotija in a bright lime dressing. It's chopped small enough to scoop straight onto crackers.
Ingredients
- 20 ouncesfrozen corn · thawed and patted dry
- 2 tablespoonsavocado oil
- 1/2 cupscallions · thinly sliced, both white and green parts
- 1/4 cupcilantro · roughly chopped, plus additional for topping
- 1/4 cupcotija cheese · crumbled, plus additional for topping
- 1lime · juiced
- 1jalapeno · seeded and finely chopped
- 1garlic clove · minced
- 1/2 teaspoonsalt
- 1/2 teaspoonchili powder
Steps
- 1
Heat the oil in a large cast iron skillet or heavy pan over medium-high heat. When the oil is shimmering, add the corn and cook, tossing often, until charred and starting to pop, 5-6 minutes.
- 2
Pour the charred corn into a large bowl and add the scallions, cilantro, cotija cheese, lime juice, jalapeno, garlic, salt, and chili powder. Toss thoroughly to mix.
- 3
Serve topped with additional cilantro and cotija cheese.
Creator's notes
The creator likes the ingredients chopped small so the salad can be scooped up with crackers — she serves it with gluten-free rice and avocado crackers as a dip.
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