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Mexican Street Corn Salad

Joanna Cismaru, Jo Cooks
  • 20 minutes
  • Serves 4

INGREDIENTS

4 cups

corn ((about 5 ears), cut from the cob)

1 tbsp

olive oil

1/2

red bell pepper (chopped)

1/2

small red onion (finely chopped)

1/2 cup

fresh cilantro (chopped)

6

green onions (chopped)

1

jalapeno pepper (diced)

1/2

avocado (chopped)

4 tbsp

lime juice ((from about 2 limes))

1/2 tsp

cumin (ground)

1/2 tsp

smoked paprika

1/4 tsp

black pepper (ground)

1/4 tsp

salt

2 tbsp

sour cream ((or yogurt))

2 tbsp

mayonnaise

1/2 cup

cotija cheese ((or feta), crumbled)