Easily assemble this zesty Mexican Street Corn Salad with fresh, flavorful ingredients. It’s perfect for lunch, dinner, or even a midday snack!
Ingredients
- 2 tablespoons unsalted butter
- 2 15oz cans of corn, drained
- 2 cloves of garlic minced
- 1 jalapeno diced
- ½ cup mayo
- ¼ cup heavy whipping cream
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin
- ½ teaspoon salt
- ½ cup queso fresco crumbled
- ⅓ chopped cilantro
- 1 tablespoon lime juice
- Zest from 1 lime
- Additional cilantro for garnishing
Instructions
Garnish with cilantro, lime slices, additional queso fresco and paprika.
In a large skillet, add butter and corn over low-medium heat and cook for 5-7 minutes. Add garlic and cook for an additional 2 minutes or until fragrant. When done, remove from heat and add mixture to a large mixing bowl.
Add the diced jalapeno, mayo, whipping cream, seasonings, and queso fresco. Toss well with a wooden spoon until all ingredients are thoroughly combined.
Add lime juice and zest and toss again.
