Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗

Mexican Street Corn Salad

Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 20 ounces frozen corn (thawed and patted dry); 2 tablespoons avocado oil; 1/2 cup scallions (thinly sliced, both white and green parts); 1/4 cup cilantro (roughly chopped, plus additional for topping); 1/4 cup cotija cheese (crumbled, plus additional for topping); 1 lime (juiced); 1 jalapeno (seeded and finely chopped); 1 garlic clove (minced); 1/2 teaspoon salt; 1/2 teaspoon chili powder

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.

⏱ 15 min6Mexicanmexicancornsaladside dishcinco de mayo

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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