Print: Spicy Mexican Street Corn Salad

This spicy corn salad takes the flavors of elote (authentic Mexican street corn) and turns them into a fun side dish, or you can add tortilla chips and serve it as an appetizer. Garnish with additional cilantro and cotija cheese if desired.

Prep

20 min

Cook

31 min

Servings

Difficulty

Hard

Ingredients

2 tablespoons Country Crock Spread
6 cups fresh corn kernels
0.5 teaspoons salt
2 medium fresh jalapeno peppers , seeded and chopped
2 cloves garlic , chopped
1 teaspoon ground cumin
0.25 cups mayonnaise
0.25 cups chopped cilantro
2 tablespoons grated cotija cheese
2 tablespoons lime juice

Instructions

1 Melt Country Crock in a large nonstick skillet over high heat. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Cook and stir until slightly charred, about 5 minutes. Add jalapeños, garlic, and cumin; cook until fragrant, about 1 minute.
2 Stir in mayonnaise, cilantro, cotija cheese, and lime juice. Serve warm or at room temperature.

Nutrition per serving

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