Mexican Grilled Corn Salad

Whenever I go to the fair one of my first stops is the corn booth. A giant piece of corn on a stick rolled in delicious things. Yum! My favorite toppings are the crema (or mayo), cotija a chili powder blend and served with a lime. It is so good! So I took all those things I and added some more to make this refreshing Mexican grilled corn salad. It is just like eating a corn at the fair!

This Mexican grilled corn salad is one of my all time summer favorites. It’s fresh and creamy with a little kick to it. It is super easy to make and is great on tacos, breakfast burritos, green salads and as a side dish on its own. Plus the longer it sits the better it tastes so you can make ahead of time for your next potluck or family gathering!

Ingredients:
12 ears of corn, husks on
1/4-1/2 cup Mexican crema
2 tbsp ancho chili powder
1 bunch cilantro
1/2 block cotija cheese (5 oz)
2 limes

Soak corn for 15-20 minutes in cool water. My sink works perfectly.

BBQ the corn for 8 minutes on each side. Just until each side starts to blacken.

When the corn is cooled enough, take off the husk.

Take the kernels off the cob. I used my awesome Crisp Corn Stripper which make sit a million times easier than the knife and bowl method. I love this gadget and it helps take excess silk off the cob too!


Crumble the ½ the block of cotija cheese and to the mixture. Using my awesome Crisp herb mincer I cut my cilantro perfectly. I minced it perfectly and then added it to the salad.


Roll your limes out to get those juices flowing. Then add the juice to your corn mixture as well as the ancho chili powder.

Add the Mexican crema about ¼ cup too the mixture. Taste and add more crema if needed,depending on how creamy you like your corn. Mix well!

Serve. Can be served immediately or it can be refrigerated overnight.

*Sponsored by Crisp Cooking* All cooking tools can be purchased here: http://crispcooking.com/

Mexican Grilled Corn Salad
Serves 8
The corn on the cob you love from the fair turned into a delicious summer salad! This Mexican grilled corn salad is the perfect side dish to any gathering.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 12 ears of corn, husks on
  2. 1/4-1/2 cup Mexican crema
  3. 2 tbsp ancho chili powder
  4. 1 bunch cilantro
  5. 1/2 block cotija cheese
  6. 2 limes
Instructions
  1. Soak corn for 15-20 minutes in cool water. My sink works perfectly.
  2. BBQ the corn for 8 minutes on each side.
  3. When the corn is cooled enough, take off the husk.
  4. Take the kernels off the cob. I used my awesome Crisp Corn Stripper which make sit a million times easier than the knife and bowl method. I love this gadget and it helps take excess silk off the cob too!
  5. Crumble the ½ the block of cotija cheese and add to corn mixture.
  6. Add the ancho chili powder to the mixture.
  7. Using my awesome Crisp herb mincer I cut my cilantro perfectly. I minced it perfectly and then added it to the salad.
  8. Roll your limes out to get those juices flowing. Then add the juice to your corn mixture.
  9. Then add the Mexican crema about ¼ cup too the mixture. Taste and add more crema if needed,depending on your creamy you like your corn.
  10. Serve. Can be served immediately or it can be refrigerated overnight.
Coder's Kitchen http://coders.kitchen/

Sarah

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