Mexican Street Corn Salad
Prep Time 40 minutes mins
Total Time 40 minutes mins
- 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
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.