Mexican Street Corn Salad
Mexican Street Corn Salad is taking a classic side dish into a deliciously creamy and zesty salad! Combined with chopped veggies, a creamy chipotle dressing, and topped with fresh cilantro and cotija cheese.
Ingredients
For the Salad:
- 5 ears Fresh corn*
- 1 tbsp avocado oil or olive oil
- 1/2 cup chopped cherry tomatoes
- 1 cup chopped romaine lettuce
- 1/3 cup chopped red onion
- 1/2 cup chopped bell pepper
- 1/2 cup crumbled cotija cheese
- 1/3 cup chopped fresh cilantro
For the dressing:
- 1/2 cup cottage cheese
- 2 tbsp mayonnaise
- 1 juice of lime
- 1 chipotle pepper in adobo sauce
- 1 tbsp adobo sauce
- pinch of sea salt
Instructions
- Begin by making your corn. Heat a large saucepan to medium high heat. While the pan is warming up, cut the corn off the cob. Toss in a tbsp of oil, then add the corn and cook for about 10 minutes or until corn is softened.
- In a large bowl, combine the corn with the salad ingredients: chopped tomato, red onion, bell pepper, romaine lettuce, and half of the cilantro.
- Make the dressing: add cottage cheese and mayo to a food processor. Blend until the cottage cheese is smooth and "whipped". Now toss in the chipotle pepper, adobo sauce, fresh lime juice, and a pinch of salt.
- Add the dressing to the large bowl and top with cotija cheese and remaining cilantro. Serve immediately!.
Notes
*You can cook the corn a few different ways (check the blog post for ideas). Alternatively, you can also use a 16oz bag of fire roasted corn.