Mexican street corn received a face lift with this refreshing summer salad. Sweet corn is brushed with a chipotle chili butter, then grilled, cut off the cob and tossed with Sargento® Shredded 4 Cheese Mexican, mayo, lime juice, cilantro, and seasoned salt mixture, then topped with a diced avocado, bell pepper and onion.
Ingredients
Directions
- Pre-heat grill
- Brush ears of corn with melted butter. Sprinkle each with chili powder. Transfer to a plate.
- Grill corn over medium heat for 10-15 minutes or until lightly charred, rotating corn as it cooks. Remove from grill and set aside to cool.
- In a medium bowl, combine mayonnaise, lime juice, cilantro and seasoned salt. Stir in cheese.
- Cut corn off of cob with a sharp knife and transfer to bowl with mayo and cheese mixture. Stir to combine.
- In another medium bowl, combine remaining ingredients except lime wedge.
- Spoon grilled corn salad into a bowl or serving dish and top with avocado mixture.
- Squeeze wedge of lime over salad and serve.
- OPTIONAL: Salad can be warmed in the oven until the cheese has melted, and served with the cold avocado mixture spooned on top.
Comments
William Lee
May 30, 2022 at 5:03 PM
Made it this weekend and it was delicious. May add diced tomatoes next time. Why does the picture look as though it was all cooked in one pot? Didn't see that option.
Christine
January 24, 2022 at 8:14 AM
I made this recipe and it turned out wonderful id make it again , it was very delicious ... Although one way I found to cut a corner is to purchase frozen roasted corn from Trader Joe's its a little faster that's all
Crystal
August 21, 2021 at 12:29 PM
This was AMAZING!!
Ileana
July 10, 2021 at 4:00 PM
We just made this tonight. It was delicious! We'll definitely make it again
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