Mexican Street Corn Salad

Mexican street corn received a face lift with this refreshing summer salad. Sweet corn is brushed with a chipotle chili butter, then grilled, cut off the cob and tossed with Sargento® Shrerdded 4 Cheese Mexican, mayo, lime juice, cilantro, and seasoned salt mixture, then topped with a diced avocado, bell pepper and onion.
  • 4 ears sweet corn, husks removed
  • 2 tbsp butter, melted
  • 1 tsp chipotle chili powder
  • 1/2 cup mayonnaise
  • 1 tbsp fresh lime juice
  • 1 tbsp cilantro, finely chopped
  • 1/2 tsp seasoned salt
  • 1-1/2 cups Sargento® Shredded 4 Cheese Mexican - Fine Cut
  • 1 whole avocado, pitted and diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup red onion, diced
  • 1 ea. jalapeƱo pepper, seeded, diced
  • 1/2 tsp kosher salt
  • 1 ea. Lime wedge, optional


  1. Pre-heat grill
  2. Brush ears of corn with melted butter. Sprinkle each with chili powder. Transfer to a plate.
  3. Grill corn over medium heat for 10-15 minutes or until lightly charred, rotating corn as it cooks. Remove from grill and set aside to cool.
  4. In a medium bowl, combine mayonnaise, lime juice, cilantro and seasoned salt. Stir in cheese.
  5. Cut corn off of cob with a sharp knife and transfer to bowl with mayo and cheese mixture. Stir to combine.
  6. In another medium bowl, combine remaining ingredients except lime wedge.
  7. Spoon grilled corn salad into a bowl or serving dish and top with avocado mixture.
  8. Squeeze wedge of lime over salad and serve.
  9. OPTIONAL: Salad can be warmed in the oven until the cheese has melted, and served with the cold avocado mixture spooned on top.

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