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Mexican Street Corn Salad

Ingredients

  • 2 T. olive oil
  • 4 cups corn kernels--fresh, drained canned, or thawed and drained from frozen
  • 1 fresh jalapeno in matchstick dice or, if you don't want heat, 1/2 a poblano pepper in small dice, or a combination of the two
  • 2/3 cup sour cream
  • 1 lime, zest and juice
  • 1 t. chili powder
  • 1 t. smoked paprika
  • 1/4 t. garlic powder
  • 1/8 t. cayenne pepper
  • 2 T. cilantro, chopped
  • 3/4 cup feta cheese
  • lime wedges, more cilantro, for garnish

Instructions

  • In a large skillet heat oil over medium heat. Add the drained corn. Cook, stirring occasionally until a few kernels take on some color. Scrape corn into a large mixing bowl and allow to cool to room temperature.
  • In a small bowl stir together sour cream and the rest of the ingredients except the garnishes. Pour over the corn and mix well.
  • Refrigerate for an hour or two at least to allow flavors to meld. Serve chilled, at room temperature (recommended), or slightly warm. Garnish with more cilantro and lime wedges.