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.

Author: Wondermom Wannabe

Meal Type: Salad

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time:

Total Time: 30 minutes

Servings: 8 servings

Calories: 294 kcal per serving

Ingredients

2 tablespoons - oil
2 cloves - garlic
3 - radishes
½ cup - chives and green onion
1 - jalapeno
½ tsp - cumin
½ tsp - cayenne pepper
¼ tsp - smoked paprika
¼ tsp - black pepper
½ cup - mayonnaise
½ cup - sour cream
1 - lime
¼ cup - cilantro
1 package - queso fresco
4 - corns

Instructions

Shuck corn and remove kernels from cob.
Add oil to a cast iron skillet, heat over medium high heat.
Add corn to skillet, stirring occasionally.
In a small bowl, add mayo, sour cream, and seasonings. Stir until well mixed.
Crumble cheese and add ¾ of the package to the dressing mixture.
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.
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.
Add radishes, chives, green onions, and jalapeno to salad and stir gently.
Serve hot or chill and serve cold.

Nutrition