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Mexican Street Corn Salad

Prep Time - 15mins
Cook Time - 10mins


4 ears of corn husked

1/4 cup fresh lime juice (about 2 limes)

1/2 teaspoon salt

1/2 red bell pepper chopped

1/2 small red onion finely chopped

1/2 cup fresh cilantro chopped

5 green onions chopped

1 jalapeno pepper diced (and seeded if less heat desired)

2 Tablespoons sour cream

2 Tablespoons mayonnaise

1/2 teaspoon smoked paprika

1/2 teaspoon cumin ground

1/4 teaspoon black pepper

1/2 cup cotija cheese or feta, crumbled 

Pad Thai


Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.

In a small bowl, whisk together the lime juice, sour cream, mayonnaise, paprika, cumin, black pepper and salt. Set aside.

To the bowl with the corn, add the bell pepper, onion, cilantro, green onions, and jalapeno. Drizzle on the dressing, and the cheese and toss gently to combine. Season with additional salt and pepper, if necessary. 

Serves: 6

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