Mexican Street Corn Salad/Dip

Mexican Street Corn…ever had it?    It ranks right up there with Pommes Frittes (French fries sold by German street vendors).   Both delicious, both slathered in mayo and a sprinkle of  paprika.   Oh, the joys of international travel.  But…what do you do when you can’t just hop a plane to Mexico for some fresh street corn?    Well, my friends – you make this delicious Mexican Street Corn Salad or Dip, whichever you prefer.   Scoop it up with some tortilla chips or eat it plain with a spoon.   Perfect for today – Cinco De Mayo!

Speaking of Cinco De Mayo, read a little about it here and check out some other Mexican inspired dishes.


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Mexican Street Corn Salad/Dip
Author: 
 
Ingredients
  • 4 cups of corn kernals (apprx 4 ears of corn fresh off the cob, or sub frozen corn out of season)
  • 1.5 Tbs butter
  • 1 jalapeno, seeded and diced
  • ½ red pepper, diced
  • 3 Tbs Mayonaise
  • 3 oz crumbled cojita (or feta) cheese
  • 2 Tbs fresh cilantro, chopped
  • ½ tsp chili powder
  • 2 garlic cloves, minced
  • 2 Tbs lime juice
  • paprika for sprinkling on top
Instructions
  1. Melt butter in large skillet over medium heat, add corn kernels and jalapeno and cook stirring occasionally until heated through.
  2. Stir in mayo, cheese, cilantro, diced red pepper, garlic and lime juice.
  3. Serve warm as side or appetizer with tortilla chips. Or chill and serve cold, both good. Warm is more "authentic"

 

Shelby loves spending time with her family, living on the farm and fellowship in the Word. When she is not chasing her three young kiddos around she enjoys attempting to make delicious and healthy recipes, traveling and exercising.

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