Mexican Corn Salad Recipe Zesty Summer Side - The Pass and Provisions
Mexican corn salad offers a zesty, vibrant twist on traditional summer fare. Fresh ingredients and bold flavors in this recipe will transform your next backyard gathering.
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Cooking tools:
- Grill
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
- Spoon
- Microplane
- Citrus press
- Tongs
- Cooling rack
Ingredients
- 4 cups (960 ml) corn kernels (fresh, canned, or frozen; about 5 ears of corn)
- ½ cup (120 ml) cotija cheese, crumbled (or feta as a substitute)
- ¼ cup (60 ml) mayonnaise
- ¼ cup (60 ml) sour cream or Greek yogurt
- 2 tablespoons (30 ml) lime juice (freshly squeezed)
- ½ teaspoon chili powder (or adjust to taste)
- ¼ teaspoon smoked paprika (optional)
- ¼ teaspoon cumin
- Salt
- black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeno, finely diced (for heat)
- ¼ cup (60 ml) diced red onion
- 1 avocado, diced
- Additional cotija cheese
- Lime wedges
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