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Mexican Street Corn Salad

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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.

Mexican Street Corn Salad recipe

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servings: 4

total time: 15 minutes

recipe by: 

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

  1. Heat the oil in a large skillet over high heat.
  2. 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.
  3. Stir in the remaining ingredients until well combined, add salt and pepper to taste.
  4. Serve immediately or refrigerate for later.

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