MEXICAN STREET CORN SALAD

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If you love Mexican street corn as much as I do, you will love the combination of flavors in this healthy Mexican Street Corn Salad. Its creamy, spicy, salty, and citrusy, it’s the perfect light side dish.

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TOTAL TIME: 25 mins Corn Salad – 5 corn on the cob, husked – Avocado oil, for brushing – 10 ounces cherry or grape tomatoes, halved – 1-2 jalapeños, diced or sliced – Cilantro leaves – 1/4 cup cotija, crumbled - Tap to see more ... Ingredients Learn more

Step 1 – In a bowl or mason jar, combine the avocado oil, lime juice, hot sauce, salt, and chili. Stir or shake and set aside.

Step 2 – Preheat a grill to medium-high heat. Brush the corn with avocado oil and grill until char marks form. Remove from grill and let cool.

Step 3 – Slice the kernels off the corn and add to a large bowl along with the tomatoes and jalapeño. Drizzle in the dressing. Stir to coat, then add cilantro and cheese.

Step 4 – Season to taste and serve immediately or chill until ready to serve.

READY!

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