Mexican Street Corn Salad

Mexican Street Corn Casserole is a delicious fresh corn recipe! Serve warm or room temperature. Can also be served as a Mexican Street Corn Dip. Shown on a wooden spoon over a white casserole dish

Course: Side Dish

Cuisine: American

Keyword: mexican street corn recipe, street corn casserole

Prep Time: 20

Cook Time: 7

Total Time: 27

Servings: servings

Calories: 227kcal

Author: Colleen Kennedy

Mexican Street Corn Salad with avocado is a perfect summer side dish. Add avocados or leave them out its a delicious corn recipe!

Print Recipe

Ingredients

8 ears of corn white if you can get it
2 cloves garlic minced
3 TBS butter
Salt & pepper
½ to 1 cup of Mexican table cream this is what I found...love!!
1 jalapeno minced (seeds in or out, your preference)
Red pepper Cayenne
1 juice of 1 lime
1 ½ avocados cut into bite sized pieces (optional)
Cojita cheese crumbled about ½ a cup to a cup
½ cup sliced or snipped scallions more or less to taste

Instructions

Peel your corn, cut if off of the cob into a large bowl.
In a large sauté pan, melt 3 TBS butter. Once melted, add the garlic and jalapenos and sauté for 30 seconds. Add the corn and sauté over medium-high heat for about 6 minutes, stirring it often.
Season it with salt & pepper to your liking.
Add the corn and cook to your preference, I like it still a bit crisp for this. So for me I cook it for about 4 minutes.
Add in scallions.
Add in the Mexican table cream. Stir it all around, Depending on your prefernce for creaminess (and how large and thick your corn ears were add ½ a cup, stir and them maybe add ¼ to a ½ cup more).
Add a dash or two of Cayenne pepper (if you like heat) and stir.
Add in ½ cup to 1 cup of citija cheese and stir till creamy.
Taste and adjust seasonings to your preference.
If adding avocado...Squeeze some lime juice over your avocado chunks, then season them with salt & pepper. Add gently to your corn mixture and toss gently to incorporate.
Scrape the corn mixture into your serving bowl.
Generously crumble additional Cotija cheese over-top. As well as cilantro if using and additional scallions. If you really enjoy jalapeno, add a few sliced jalapenos overtop as well.
Drizzle with some additional Mexican table Cream.
Sprinkle with a dash or two of Cayenne pepper and serve.
Eat as a salad or dig in with chips...or go ahead and plant your face in it...Our secret!

Notes

You can really add as much or as little Mexican table cream as you like to this. Make it as creamy and as cheesy as you enjoy. If you like things spicy, leave the seeds of the jalapeno in, if not cut the pepper into pieces around them.

I often make this with 20-25 ears of corn. So it doubles/triples easily.

Fresh corn sizes will vary, feel free to add a couple extra ears if you feel they are small. This recipe is super flexible. Just taste and adjust.

This actually keeps well on and isn't bad cold, you could take some for lunch the next day OR....Top an avocado half with it and gobble it up!

Nutritional info calculated on cream vs Mexican table cream and without cojita (calculator didn't have either info).

Nutrition