I was so impressed with this little recipe of Mexican Street Corn Salad. There were so many flavors going on – it was like a party in your mouth.
This dish was so easy and a perfect side for enchiladas. Sometime we get tired of the old rice and beans as a side dish for Mexican food. (I know we aren’t the only ones!)
I’ll walk you through how to make this Mexican Street Corn Salad – you will have found your new favorite side dish for parties and pot lucks.
First you are going to roast some corn (I cheated and used frozen whole kernel corn the recipe says to use fresh corn on the cob).
I put my corn in a big old bowl, tossed it with melted butter, parsley, salt, pepper and garlic powder until it was all coated. Spread on a baking sheet lined with parchment paper (you could use tin foil). Bake for 20 minutes or so at 450 degrees F. Remove from oven and let cool.
In a large bowl (I used the same one I mixed the corn in) add some lime juice, roasted corn, cilantro, salt and pepper, cojita cheese and Mexican crema. Mix well and let it sit for 20 minutes.
Before serving, sprinkle with a smoked paprika and cilantro.
Wallah – Mexican Street Corn Salad
I recommend drinking rum and coke with a lime wedge with this – I though it was a nice addition. I suppose you could have a Corona with lime or even a Dos Equis with lime if you prefer (I’m not a beer drinker, so I’ll stick with my rum and coke). You could probably even make some Margaritas – I’ll post a recipe if you don’t have one already.
~until tomorrow my friends, eat well and laugh often
