From the recipe box
Mexican Street Corn Salad
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Ingredients
0 of 14 gathered
Step by step
Method
8 steps
- 1
Combine the dressing ingredients in a small bowl and set aside. Measure out remaining ingredients before beginning.
- 2
Husk the corn and remove the silk. Cut the kernels off the cob. (I place the cob flat-side-down and slide a sharp chef knife down the side.)
- 3
Heat avocado oil and butter in a large skillet over medium-high heat, preferably cast iron.
- 4
Add the corn and sprinkle with salt. Cook for 4 minutes, stirring only a few times to get some color on the corn.
- 5
Add the garlic, jalapeno, and onions. Cook for 1 more minute, then remove from heat and let cool for 2-3 minutes.
- 6
Add the cilantro and dressing and toss to combine. Add the cheese, save a little for the top of the serving bowl.
- 7
Transfer to a serving bowl and sprinkle with reserved cheese. Serve immediately or cover and chill for up to 1 day.
- 8
Serve with burgers, Baked Tacos, Chili Cheese Dogs, Chicken Enchiladas, Beef Enchiladas, and more!