Mexican street corn salad – it’s quick, easy, and packs a flavour punch. A while back – last summer, I think – I made Mexican street corn. Well, this is a similar recipe with a bit more substance. Let’s get cooking.
- 2 cans of corn
- can of black beans
- 2 tablespoons of grapeseed oil
- 3 teaspoons of chili powder
- 2 jalapeño
- orange pepper
- 4 tablespoons of cilantro
- 1/2 cup of feta cheese
- 1/4 cup of mayo
- 1/2 a lime
- 2 teaspoons of paprika
- salt to taste
First, you’ll want to char your corn. In a pan heat the oil and add in the two cans of corn (drained). Then add in the chili powder. Cook until it starts to brown.
If you’ve got a BBQ handy, feel free to sprinkle the corn on the cobs with some salt and chili powder and then roast it until pieces of the corn are roasted and black. Then, cut off cob.
Open the can of beans and strain. Then, add them to a large bowl. Chop the jalapeños, the orange pepper, and the cilantro. Crumble up the feta and add to the large bowl. Once the corn is finished, add it, too.
In a small bowl, add in the mayo, juice from 1/2 a lime and the paprika. Then, add salt to taste.
Mix in the dressing to the large bowl.
Chill for about 2 hours and then eat up.
This Mexican street corn salad is delicious on it’s own, great in tacos, or works as a hearty dip with chips. Eat up and enjoy the flavour.
Thanks so much for visiting and I hope you try this recipe soon. Happy Saturday.