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Mexican Corn Salad
This Mexican Corn Salad recipe brings the flavors of Mexican Street Corn indoors for year round enjoyment.
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 4 -6 servings
Author Cindy Schultz
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16
oz
bag frozen loose corn
not steamers
-
1/4
cup
mayonnaise
-
1/4
cup
of sour cream
-
3
TBS
fresh lime juice
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6
oz
Cotija Cheese
or Feta works well also
-
1/3
cup
fresh Cilantro
finely chopped
-
1 1/2 to 2
tsp
Chili Powder
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In a large sautee pan, cook the corn over medium heat, stirring regularly about 8 minutes. Remove from heat and allow to cool to room temperature.
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In a small bowl mix together the mayonnaise, sour cream, lime juice, cheese, cilantro and chili powder.
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Once the corn has cooled, in a large bowl, fold the mayonnaise mixture into the corn.
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Cover and chill until serving.