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Mexican Street Corn Salad

Melissa Stadler, Modern Honey
  • 28 minutes
  • Serves 4 to 6

INGREDIENTS

4 cups

Corn (shaved from 5-6 roasted corn on cob or frozen corn)

1 tbsp

Olive Oil (if using frozen corn)

1/4 cup

Red Onion, finely diced

1/2 cup

Cilantro, chopped

1/2

Jalapeno, finely diced

1

Lime, juiced

1 tsp

Chili Powder (depending on taste)

1/4 tsp

Cumin

1 tsp

Garlic Salt

2 tbsp

Mayonnaise

1/2 cup

Cotija Cheese (Mexican crumbling cheese. May substitute feta cheese)