Mexican street corn is a special treat- grilled corn brushed with mayo and sour cream, sprinkled with cheese and cilantro. This salsa brings that taste to your kitchen- and lightens it up a bit!
Mexican Street Corn Salsa
Serves 6-7
4 ears corn, shucked
Olive oil spray
4 green onions, chopped
1/2 cup chopped fresh cilantro
2 oz crumbled cojita cheese or queso fresco
1 Tbsp light mayo
1 1/2 Tbsp sour cream
2 limes, juiced
1/4 tsp salt
Preheat grill to medium-high heat. Spray ears of corn lightly with olive oil. Grill corn 5 minutes, then turn and grill for additional 3 minutes. Turn one final time and cook for 3 minutes. Remove corn from grill (there should be some char on the corn) and use a sharp knife to slice kernels from the cobs.
Place corn kernels in a bowl and place in the refrigerator to chill for 30 minutes. When chilled, stir in green onions, cilantro, and cheese. In a small bowl, whisk together mayo, sour cream, lime juice, and salt. Pour dressing over the remaining ingredients, toss to coat, and place in the refrigerator for 30 minutes prior to serving.
Serve on top of your favorite tacos, or with chips as an appetizer.
Nutrition Info per 1/4 cup: 119 calories, 5 g fat, 5 g protein, 19 g carbohydrates, 3 g fiber
Oh, I’m pretty much obsessed with Mexican Street Corn…and putting it salad form looks delicious. That is definitely going to have to be a weekend dish for me!
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