Ingredients
- 4 cups corn (approximately 24 oz frozen)
- 1 Tbsp avocado oil
- 1 red bell pepper diced
- 1 bunch of fresh cilantro minced, a few leaves left for garnish
- 1 jalapeno diced
- 1/2 large red onion diced
- 2/3 cup cotija cheese shredded/crumbled
- Dressing:
- 5 Tbsp Lime Avocado Mayo (MYL)
- 4 Tbsp fresh lime juice approximately 2 limes
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp kosher salt
- 1/4 tsp chili powder
Directions
- 1.Heat avocado oil in a sauté pan over medium-high heat. Add the corn and cook until slightly charred, about 7–10 minutes. Transfer the corn to a large bowl and set aside.
- 2.Add the bell pepper, jalapeño, cilantro, and onion to the bowl with the corn and mix well.
- 3.In a small bowl, combine all the dressing ingredients and whisk until smooth.
- 4.Pour the dressing into the large bowl with the corn mixture and stir to combine. Add 1/2 of the cotija cheese and mix again.
- 5.Top with the remaining cheese and a sprinkle of cilantro.
- 6.Serve immediately, or cover and refrigerate for up to 8 hours before serving.
- 7.Enjoy your Mexican Street Corn Salad!
