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Mexican Street Corn Salad

Prep Time 40 minutes
Total Time 40 minutes
Course Salad
Servings 8 servings

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.