Do you love summer corn on the cob? Then you will LOVE Mexican Street Corn Salad. To get started, here’s a helpful hint to easily husk corn on the cob (works every time – in the microwave!)
- Cut off the bottom of the corn cob, where the stalk meets the first row of kernels.
- Put the corn on a microwave-safe plate and microwave (cook) ears for about 30 to 60 seconds on high heat.
- Once the time is up, remove the plate, then carefully hold the corn by its uncut end (it will be hot). Give the ear a firm shake and the cob should easily slide out, leaving the husk and silk behind.
Note: Clark and Hopkins Chesapeake Bay Pepper Sauce is made in Richmond, Virginia and can be purchased in locally (Virginia) in gourmet stores or on-line.
Mexican Street Corn Salad
Ingredients
- 4 cups fresh corn kernels cut off the cob
- 1 tablespoon olive oil
- 1 red bell pepper, chopped fine
- 1/4 cup fresh cilantro, minced + extra leaves for garnish
- 1/2 large jalapeno pepper, seeded and minced
- 1/2 red onion, minced
- 5 ounces queso fresco, finely crumbled
- 3 tablespoons sour cream
- 3 tablespoons Clark and Hopkins Chesapeake Bay Pepper Sauce
- 2 tablespoons mayonnaise
- 4 tablespoons fresh lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon Spanish paprika
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a saute pan on medium high heat. Add corn. Saute until corn is slightly charred, approximately 7 – 10 minutes. Place in heat proof bowl and set aside.
- Add pepper, jalapeno, cilantro and red onion to corn in bowl and mix to combine.
- In a bowl, make a dressing by mixing together sour cream, pepper sauce, mayonnaise, lime juice, cumin, paprika, salt, chili pepper and black pepper.
- Add dressing to corn mixture. Add finely crumbled queso fresco cheese and stir to combine.
- Cover and chill in refrigerator. Serve chilled with cilantro leaf garnish.
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