- VE
- LC
Creamy Mexican Corn Salad
This Creamy Mexican Corn Salad is one of my favorite side dishes for our Taco Tuesday meals. It can also be served as an appetizer when you serve it with tortilla chips.
Ingredients
Instructions
- Step 1
Shuck corn and remove kernels from cob.
- Step 2
Add oil to a cast iron skillet, heat over medium high heat.
- Step 3
Add corn to skillet, stirring occasionally.
- Step 4
In a small bowl, add mayo, sour cream, and seasonings. Stir until well mixed.
- Step 5
Crumble cheese and add ¾ of the package to the dressing mixture.
- Step 6
When corn begins to brown, continue to heat while stirring frequently, about 6 minutes total or until corn is roasted, add garlic and cook for 1 minute.
- Step 7
Add corn to a mixing bowl, and stir in dressing while corn is still hot. Stir until corn is coated and cheese is starting to melt.
- Step 8
Add radishes, chives, green onions, and jalapeno to salad and stir gently.
- Step 9
Serve hot or chill and serve cold.
Tips & Tricks
Per serving
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