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  • Nicole Cook

Mexican Street Corn Salad


4 corn on the cobs, husks removed

1 avocado, diced

1 cup queso fresco, crumbled (or use feta)

1/2 red onion, diced

255 g cherry tomatoes, halved

1/4 cup cilantro, chopped


1/3 cup mayo

juice from 1 lime

1/2 tsp chili powder

3 garlic cloves, minced


1. Prepare your corn. Boil for 5 minutes then bring to your grill to finish cooking and add some char. Once cool enough to handle, cut corn off the cob and add to a bowl.

2. Combine the remained of the salad ingredients into the bowl with corn.

3. Mix the dressing by whisking all the ingredients together. Add to salad and stir to combine. Enjoy!


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