Mexican Street Corn Salad
Enjoy all the flavors of Mexican street corn in an easier-to-eat picnic salad. Combine grilled sweet corn and peppers with fresh cilantro and a creamy lime dressing.
Recipe - Downers Grove, IL
Mexican Street Corn Salad
Prep Time15 Minutes
Servings8
Cook Time5 Minutes
Ingredients
6 medium ears fresh sweet corn, husks and silks removed
1 poblano pepper, seeded and halved
1 Tbsp. Fresh Thyme extra virgin olive oil
1/2 red or orange bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro plus more for garnish
1/3 cup Fresh Thyme sour cream
2 Tbsp. fresh lime juice
2 tsp. honey
1/2 tsp. chili powder
1/8 tsp. Fresh Thyme fine sea salt
2 oz. Cotija cheese, crumbled (1/2 cup)
3 Tbsp. chopped green onion
Directions
- Prepare a charcoal or gas grill for direct cooking over medium heat. Brush corn and poblano pepper with oil. Grill for 8 minutes or until kernels begin to char and surface of pepper blisters, turning occasionally. Cool slightly. Remove skin from the poblano pepper.
- Cut corn kernels from cob and place in large bowl. Chop poblano pepper and add to corn. Add bell pepper and 1/4 cup cilantro. Stir to combine.
- In a small bowl, whisk together sour cream, lime juice, honey, chili powder, and salt. Stir into corn mixture. Top salad with Cotija cheese, green onion, and additional cilantro, if desired.
Nutritional Information
Each serving contains: 131 calories, 6 g fat, 3 g saturated fat, 0 g trans fat, 12 mg cholesterol, 147 mg sodium, 17 g carbohydrates, 2 g fiber, 6 g sugar, 4 g protein. Daily values: 13% vitamin A, 58% vitamin C, 6% calcium, 5% iron.
15 minutes
Prep Time
5 minutes
Cook Time
8
Servings
Directions
- Prepare a charcoal or gas grill for direct cooking over medium heat. Brush corn and poblano pepper with oil. Grill for 8 minutes or until kernels begin to char and surface of pepper blisters, turning occasionally. Cool slightly. Remove skin from the poblano pepper.
- Cut corn kernels from cob and place in large bowl. Chop poblano pepper and add to corn. Add bell pepper and 1/4 cup cilantro. Stir to combine.
- In a small bowl, whisk together sour cream, lime juice, honey, chili powder, and salt. Stir into corn mixture. Top salad with Cotija cheese, green onion, and additional cilantro, if desired.
