salads and sides

Mexican Street Corn Salad



  • 1 Heat olive oil in large skillet on medium-high heat. Add corn; cook until lightly charred, stirring occasionally, about 10 minutes. Set aside to cool.
  • 2 Mix mayonnaise, lime juice, chili powder, Green Pepper Hot Sauce and cilantro until well blended and smooth.
  • 3 Mix corn, onion, and avocado in serving bowl. Drizzle dressing over top. Stir gently to mix. Top with Cotija, additonal cilantro and sprinkle with additional chili powder.