Print

Mexican Corn Salad

Easy, quick and delicious Mexican Corn Salad. A perfect side for any meal to add lots of veggies and lots of flavor! Hiland Dairy Sour Cream gives this salad the perfect amount of creaminess to the heat.

Prep time:   |  Cook time:   |  Total:

RATE

Ingredients

4 cups corn (cut off a cob, canned or frozen)

1 Tablespoon olive oil

1/2 red bell pepper, chopped

1/2 small red onion, finely chopped

1/2 cup cilantro, chopped

1/4 cup green onions, chopped

1 jalapeno pepper, diced

1/2 avocado, chopped

4 Tablespoons fresh lime juice (about 2 limes)

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon ground black pepper

1/4 teaspoon kosher salt

2 Tablespoons Hiland Dairy Sour Cream or Plain Yogurt

2 Tablespoon mayonnaise

1/2 cup cotija cheese (or feta), crumbled

Instructions

  1. If using corn on the cob, cut the corn off. About 5 ears. If using frozen corn, no need to thaw. If using canned, be sure to drain. In a large skillet, heat olive oil over high heat.
  2. Add the corn to the skillet and cook for about 5 minutes, stirring occasionally until the corn starts to char.
  3. Transfer the corn to a large bowl and allow to cool a bit.
  4. Add the other ingredients to that same bowl with the corn. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary. Enjoy!

Notes

– Store this salad in the fridge in an air tight container for up to 3-5 days.

Find it online: https://lolohomekitchen.com/2020-8-mexican-corn-salad/