A simple salad that will have everyone wanting seconds!
MEXICAN STREET CORN SALAD
1 tablespoon olive oil
6 ears of corn (shucked, kernels removed)
1/2 medium red onion (peeled, small diced)
2 garlic cloves (peeled, minced)
1 cup grape tomatoes (cut in half)
4-5 radishes (thinly sliced)
Kosher and freshly ground black pepper (to taste)
SPICY MAYONNAISE DRESSING
1/2 cup mayonnaise
1/4 cup sour cream
1 lime (zested and juiced)
1/2 teaspoon cayenne pepper
1/2 cup fresh cilantro (chopped)
Kosher salt and freshly ground black pepper (to taste)
1/2 cup cotija (crumbled)
hot sauce (to serve)
In a large cast iron skillet over high heat, add olive oil, fresh corn kernels and red onion, cook until slightly charred, about 5-7 minutes. Stir in the minced garlic, season with salt and pepper to taste. Remove from heat and let cool.
In a large bowl, add the cooled corn mixture, grape tomatoes and radishes.
In a medium bowl, whisk together the mayonnaise, sour cream, lime zest and juice, cayenne pepper, and cilantro. Season with salt and pepper. Add the dressing to the corn, tomatoes and radishes. Fold to combine. Sprinkle the cotija cheese on top, drizzle with hot sauce and serve!
Tip: Use leftover corn on the cob from your last backyard barbecue.