Mexican Street Corn Salad

Copyright: Elena Shashkina / 123RF Stock Photo

 

INGREDIENTS:

  • 4 ears of corn cut from the cob
  • ½ red onion finely chopped
  • 5 green onions chopped
  • 1 jalapeno diced
  • 3 tbsp of lime juice
  • 2 tbsp of sour cream
  • 2 tbsp of Gordo’s Mild Cheese Dip
  • ½ cup of cotija cheese
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp of smoked paprika

HOW TO PREPARE:

Mexican street corn salad is a great refreshing dish that is easy and quick to put together for a tailgate! After the corn is cut from the cob, heat the corn in a large skillet with 1 tbsp of olive oil on high for about 3-5 minutes. An alternate option is to grill the corn first and then cut it from the cob. Either way works! After the corn is cooked, put it into a large bowl and mix with the remaining ingredients. If you would like, you can also add chunks of fresh avocado, red pepper, and/ or black beans to the mixture.

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