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Mexican Street Corn Salad

Ingredients

  • 4 Medium ears fresh corn
  • 1 1/2 tbsp (22 mL) Vegetable oil
  • 1/3 cup (80 mL) chopped red onion
  • 1/3 cup (80 mL)chopped cilantro
  • 1 garlic clove, minced
  • 3 oz (80 mL) cotija cheese, crumbled
  • 1/2 tsp (2 mL) chili powder

Directions

Start out by cutting the corn kernels from the cobs.

Heat oil in a large non-stick skillet over medium-high heat. Add corn, season lightly with salt and cook, stirring about every 2 minutes, until golden brown.

Add the corn to a salad bowl along with red onion, cotija, cilantro, mayonnaise, jalapeno, lime juice, garlic, and chili powder.

Gently toss it all together then serve right away.

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Related Recipes

Mexican Street Corn Salad

Ingredients

  • 4 Medium ears fresh corn
  • 1 1/2 tbsp (22 mL) Vegetable oil
  • 1/3 cup (80 mL) chopped red onion
  • 1/3 cup (80 mL)chopped cilantro
  • 1 garlic clove, minced
  • 3 oz (80 mL) cotija cheese, crumbled
  • 1/2 tsp (2 mL) chili powder

Directions

Start out by cutting the corn kernels from the cobs.

Heat oil in a large non-stick skillet over medium-high heat. Add corn, season lightly with salt and cook, stirring about every 2 minutes, until golden brown.

Add the corn to a salad bowl along with red onion, cotija, cilantro, mayonnaise, jalapeno, lime juice, garlic, and chili powder.

Gently toss it all together then serve right away.