Mexican Street Corn Salad Recipe

Name: Mexican Street Corn Salad Recipe
Ingredients: 1 tablespoon vegetable oil or melted butter; 6 ears of corn (kernels cut from cubs - Approximately 4 ½ to 5 cups); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 tablespoons mayonnaise; 3 tablespoons sour cream; ½ teaspoon chili powder; 3 tablespoons lime juice (freshly squeezed); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 medium-size jalapeno (seeded and sliced/chopped); ¼ cup red onion (chopped finely); 3 tablespoons fresh cilantro (chopped - more to use as garnish); ½ cup cotija cheese (crumbled)

"This Mexican Street Corn Salad recipe (aka Esquites) is tangy, spicy, and deliciously creamy. Whether you cook the corn on the grill or in a skillet, this easy Mexican corn salad is guaranteed to be a hit for all your summer gatherings...."

INGREDIENTS

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1 tablespoon vegetable oil or melted butter

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6 ears of corn (kernels cut from cubs - Approximately 4 ½ to 5 cups)

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½ teaspoon kosher salt

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¼ teaspoon ground black pepper

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2 tablespoons mayonnaise

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3 tablespoons sour cream

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½ teaspoon chili powder

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3 tablespoons lime juice (freshly squeezed)

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½ teaspoon kosher salt

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¼ teaspoon ground black pepper

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1 medium-size jalapeno (seeded and sliced/chopped)

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¼ cup red onion (chopped finely)

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3 tablespoons fresh cilantro (chopped - more to use as garnish)

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½ cup cotija cheese (crumbled)

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