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Mexican Street Corn Salad


Mexican Street Corn Salad is a yummy mix of charred sweet corn and warm spices.  


  • 4 cups frozen corn
  • 1 small red onion, diced
  • 1/2 cup cilantro, diced
  • 1 cup sour cream
  • 1 cup cotijo cheese
  • 1/2 tablespoon cumin, chili powder, paprika


  • Defrost corn and place on a towel to remove any water
  • Pour corn into a hot pan on high heat.  No oil.   Cast Iron works great for this!
  • Heat corn for 2 to 3 minutes, stirring constantly until the corn is slightly blackened
  • Remove corn from heat and add in onion.
  • Place corn in fridge for 30 minutes or until completely cooled.
  • Once the corn has cooled, add in sour cream, cilantro, cheese and spices and mix.
  • Place in fridge, covered, for at least one hour so flavors can meld. 
  • Enjoy!