Mexican Street Corn Salad recipe

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Ingredients

6 ears corn on the cob, husked
2 tablespoons Country Crock® Spread
½ teaspoon salt
2 medium fresh jalapeno peppers, seeded and chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
¼ cup mayonnaise
2 tablespoons lime juice
¼ cup chopped cilantro
2 tablespoons grated Cotija cheese

Nutrition Info

166.8 calories
carbohydrate: 18.9 g
cholesterol: 8.4 mg
fat: 9.9 g
fiber: 2.7 g
protein: 4.2 g
saturatedFat: 2.2 g
servingSize: -
sodium: 314.6 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove corn from cob using a sharp knife. You should have about 6 cups.

  2. Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.

  3. Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.

Recipe Yield

6 servings

Recipe Note

With our recipe for Mexican Street Corn Salad, we've taken the flavors of Elote, authentic Mexican street corn, and turned it into a fun side dish. Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor. Then combine it with authentic Elote ingredients, like cilantro, lime juice, and cotija cheese. This recipes makes a great side dish or serve it with tortilla chips for fun appetizer or snack.

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