Do you love Mexican Street Corn? It’s so tasty, but sometimes you can’t or don’t want to get corn on the cob. Also, Mexican Street Corn can be a little messy to eat. Enter this salad version. It’s the same delicious flavors and taste but in loose corn form. It is insanely good and I’ve made it a bunch of times now.
I base my recipe off of this recipe I found on Pinterest and I basically follow the recipe except I don’t use cilantro (cause I hate it!) and I also skip the red onions. The recipe also serves 12 so I always halve the recipe and have enough to eat as a side or snack on for a few days. It is the ultimate leftover side. As a side note, when I took photos of this I didn’t have crumbed feta so I had to break it up myself with a fork.
For this recipe you’ll need:
- frozen corn
- feta cheese
- olive oil
- chili powder
- sea salt
- red pepper flakes
I empty the bag of corn in to a skillet with some olive oil and cook over medium heat. I stir occasionally. As the corn cooks, I mix/mash up the feta cheese and mayonnaise in a large bowl. Once that is mixed together I add in the diced jalapeno, chili powder, and garlic. Then, I add in the lime juice. When the corn is done, pour it in to the cheese mixture and mix together. Sprinkle with sea salt and red pepper flakes and ta da you’re done!
I love this Mexican Street Corn Salad as a side with tacos, burritos, even sandwiches. It is so good! It’s creamy from the cheese and mayonnaise, sweet from the corn, and has some heat from the jalapeno, chili powder, and red pepper flakes. It’s just the best side!
Let me know if you try this out!