Mexican Street Corn Salad

Course Salad

Cuisine Mexican

Prep Time 10

Servings servings

Calories

Ingredients

6 ears sweet corn
1/2 cup Cotija cheese crumbles
1/4 cup finely-chopped red onion
1 avocado diced
1 Tbs finely-minced cilantro
juice of 1/2 lime
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp kosher salt

Instructions

Preheat grill to medium-high heat (about 425-450º.) Roast corn about 10 minutes, turning every 2-3 minutes for even char. Remove from grill and let cool for 3-4 minutes. Slice kernels from cob.
In a large mixing bowl, combine all ingredients. Serve warm.

Notes

Pro Tips: 1. To remove kernels from the cob, place a small bowl upside down in a larger bowl. Place the cob on top of the smaller bowl and slice down. 2. To keep cilantro fresh, trim ends and place in a jar with water. Cover the top leaves with a plastic bag and store in the refrigerator.

Nutrition