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Mexican Street Corn Salad

July 1, 2021

from StayHomeChef


  • 6 ears corn shucked
  • 1/4  cup  mayonnaise
  • 1/4  cup  Mexican crema or sour cream
  • 1/2  cup  grated Cotija cheese
  • 1/2  teaspoon  ancho chili powder
  • 1/4  teaspoon  salt
  • 1/4  cup  freshly chopped cilantro
  • 1 tablespoon Mexican hot sauce


  • Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool.
  • Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, 1/4 cup of Cotija cheese, chili powder, and salt.
  • Cut corn kernels from cob and stir into mayonnaise mixture.
  • Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.

Optional: add in 1-2 diced red bell peppers, and 1-2 diced avocados


From → Corn, Recipes, Salad

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