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Mexican Street Corn Salad
If you love the Mexican corn on the cob for the smoky, spicy, tangy, creamy, and incredibly delicious flavor combination then you will love this Mexican Street Corn Salad! The same roasted corn, chilies, lime, and cheese, without the mess of eating on the cob.
Prep Time: 15 minutes
Cooking Time: 14 minutes
Serves: Party Size 
Ingredients
- 3 tablespoons vegetable oil
- 6 cups (about 7 ears) fresh corn, husked and kernels cut from cob 4 cloves garlic, minced fine
- 4 tablespoon low-sodium taco seasoning
- **or substitute 2 teaspoon ground cumin, 2 teaspoon garlic powder, and 2 teaspoon chili powder
- 1⁄2 cup (1 large) red onion, small diced
- 1 jalapeño pepper, stemmed, seeded and minced fine
- 1⁄4 cup Frigo® Fresh Grated Parmesan
- 1 (5-ounce) package Frigo® Crumbled Feta Cheese 5 tablespoons mayonnaise or more to taste
- 1⁄2 cup slightly packed cilantro leaves, chopped
- 2 each limes (3 tablespoon) juiced, divided
- salt and pepper to taste
Directions
Heat vegetable oil in a large cast iron skillet until shimmering. Add corn and garlic and cook on medium high heat, stirring only occasionally (about every 2 minutes) until corn is well browned all over, about 10 minutes.
While skillet is still on medium heat, add onion, jalapeño, taco seasoning, and Frigo® Fresh Grated Parmesan. Cook until onion is translucent, about 4 minutes, stirring continuously.
Meanwhile in a large bowl whisk together half the Frigo® Crumbled Feta Cheese, mayonnaise, cilantro and lime juice until thoroughly incorporated.
When the onions are translucent, add the warm corn mixture to the large bowl with dressing. Fold together until corn mixture is evenly coated with dressing.
Taste, season with salt and pepper and add more taco seasoning if desired. Top with remaining Frigo® Crumbled Feta Cheese and Enjoy!
