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Mexican Street Corn Salad
Mexican Street Corn in a bowl, charred corn kernels with red onion, jalapeno and serrano peppers, cilantro, lime juice, sour cream, and freshly grated Parmesan cheese.
servings: 4
total time: 15 minutes
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 4 medium ears of corn, shucked, and kernels removed (about 3 cups)
- 1 jalapeno pepper, seeded, stemmed, and finely chopped
- 1 serrano pepper, seeded, stemmed, and finely chopped
- 1/4 cup finely chopped red onion
- 1/2 cup freshly chopped cilantro
- 1/2 cup freshly grated Parmesan or aged cotija cheese
- juice from 1 medium lime
- 1/4 cup sour cream
- 1 tsp garlic powder
- 1 tsp chili powder
- salt and pepper
Directions
- Heat the oil in a large skillet over high heat.
- When oil is hot add the corn kernels and cook, stirring occasionally, 5 to 7 minutes or until slightly charred. Transfer kernels to a bowl and allow to cool for 5 minutes.
- Stir in the remaining ingredients until well combined, add salt and pepper to taste.
- Serve immediately or refrigerate for later.
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