If you know, you know. Corn on the cob is a summer treat, but Mexican Street Corn is next level!
I am simplifying the mess and making it into a salad that you can eat with utensils, and it is so yummy. I used canned corn, because that’s what I had, but if you want to cut the kernels off of a cob of corn, or 4, you should.
My husband and I went to San Antonio last year, and had the most delicious Eloté and guacamole at Domingo Restaurante on the Riverwalk . We mixed them together and ate it with corn chips. This kind of reminds me of that.
Mexican Street Corn Salad:
Add all ingredients to a big bowl.
- 2 cans whole kernel corn
- Red Bell Pepper, chopped
- 1/2 c. Cilantro, chopped
- 2 Jalapeño Peppers, chopped
- 1/4 c. Red Onion
- 1 c. Cotija Cheese, cut bite size
- 1 avacado, cubed
Don’t mind the Pickles, they have nothing to do with this. 😉
Dressing: add all of the ingredients to a blender and blend until creamy.
- 2 Tbsp. Plain Greek yogurt
- 2 Tbsp. Mayonnaise
- 1/2 tsp. Kosher salt
- 1/2 tsp. Chili powder
- 1/4 tsp. Black pepper
- 1/2 c. Cilantro
- 1/2 lime, juiced
- 1 Clove garlic, optional
Cut all of the vegetables into bite sized pieces, just a little bigger than the kernels of corn.
Toss the salad ingredients and then pour the dressing over the top. Gently mix to combine. Enjoy!
