Mexican Street Corn Salad

This quick dish captures all of the savory flavor of traditional Mexican Street Corn in a creamy salad.

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Servings: 12

Prep Time: 00:10

Cook Time: 00:05

Main Ingredients

6 cups frozen corn kernels (two-sixteen ounce bags)

1 cup queso fresco, crumbled

1/3 cup mexican crema (or sour cream)

1/3 cup mayonnaise

1/4 cup cotija cheese (or feta cheese)

1 - 1/2 tablespoons lime juice

1 tablespoon chopped cilantro

1/2 teaspoon chili pepper


1In a large skillet or pot, warm a bit of oil over medium heat. Add frozen corn kernels and cook, stirring frequently for about 5 minutes, or until kernels are tender and cooked throughout.

2In a medium bowl, mix together the crema, mayonnaise, queso fresco, cotija, lime juice, cilantro, and chili pepper.

3Stir in the cooked corn kernels.

4Serve immediately or cover and refrigerate.

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