Mexican Corn Salad is a must-try side dishes now that grilling season is in full swing. Freshness and richness join forces in this delightful combination of fresh corn on the cob, crumbled cheese, and a creamy dressing.
Ingredients :
3 corn on the cob
1 tablespoon olive oil
1 cup cherry tomatoes halved
¼ cup diced red onion
2 tablespoons diced jalapeños
⅓ cup crumbled Cotija cheese or feta
1 lime cut into wedges for serving
⅓ cup mayonnaise
⅓ cup sour cream
1 tablespoon chopped fresh cilantro
½ teaspoon ancho chili powder
½ teaspoon cumin
Directions :
Combine all dressing ingredients and set aside.
Preheat grill to medium-high. Brush corn cobs with olive oil and grill for 7-10 minutes, turning occasionally until lightly charred. Cool completely.
Cut corn kernels off the cob and place in a bowl.
Add remaining ingredients except lime and toss. Add dressing and toss to combine.
Refrigerate at least 1 hour before serving. Top with additional cheese, cilantro and lime wedges if desired.
