MEXICAN STREET CORN SALAD RECIPE | SARGENTO® FOODS INCORPORATED
Mexican street corn received a face lift with this refreshing summer salad. Sweet corn is brushed with a chipotle chili butter, then grilled, cut off the cob and tossed with Sargento® Shrerdded 4 Cheese Mexican, mayo, lime juice, cilantro, and seasoned salt mixture, then topped with a diced avocado, bell pepper and onion.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Pre-heat grill
- Brush ears of corn with melted butter. Sprinkle each with chili powder. Transfer to a plate.
- Grill corn over medium heat for 10-15 minutes or until lightly charred, rotating corn as it cooks. Remove from grill and set aside to cool.
- In a medium bowl, combine mayonnaise, lime juice, cilantro and seasoned salt. Stir in cheese.
- Cut corn off of cob with a sharp knife and transfer to bowl with mayo and cheese mixture. Stir to combine.
- In another medium bowl, combine remaining ingredients except lime wedge.
- Spoon grilled corn salad into a bowl or serving dish and top with avocado mixture.
- Squeeze wedge of lime over salad and serve.
- OPTIONAL: Salad can be warmed in the oven until the cheese has melted, and served with the cold avocado mixture spooned on top.
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