I love this salad. It is so delicious and love how colorful and pretty it turns out. It is packed with flavor that will not disappoint. It is also very easy to adapt to your own personal tastes.
When making this recipe, you do not have to use cojita cheese but it is the preferred cheese for Mexican street corn. You can use cubed cojita cheese or crumbled and if you prefer, you can use Parmesan, Feta or even Romano.
· 2 cans whole kernel corn or 24 oz frozen corn
· 2/3 c. cojita cheese
· 1/3 c. onion, diced (yellow, white or red onion)
· ¼ c sour cream
· 2 T. mayonnaise
· 1 T. lime juice
· ½ tsp. paprika
· ¼ tsp. salt
· 1 red pepper, diced
· 1 jalapeño, diced
· 1 sprig of cilantro for garnish
· Pinch of black pepper
Put the corn, red pepper, onion, and jalapeño into a large bowl. Stir well.
In another bowl, mix together the sour cream, mayonnaise, paprika, salt, and pepper. Mix until it is smooth. Pour this mixture in with the corn mixture and stir well. Add in the cheese and pour the lime juice over the top. Garnish with the cilantro, serve and enjoy.
Refrigerate any leftovers for up to 4 days.
Serves 8 and each serving has about 20 carbs.
Some of my other favorite side salads include: Classic Grape Salad, the Best Tuna Salad Ever, and Creamy Cauliflower Salad.
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Some of my other Mexican inspired dishes include: Mexican TaterTot Casserole, Chicken Enchiladas, or Easy Homemade Tostados.
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