Street Corn Salad

Happy Wednesday, friends!

We had heaps of leftover corn on the cobb from our Memorial Day BBQ, so I decided to {finally} try my hand at a mexican street corn dish. Whenever we order street corn out, we always ask for the corn to be taken off the cobb, so I knew I wanted this dish to be served in a bowl rather than on the cobb… This recipe took minutes to throw together, and was such a great way to enjoy our corn the next day. The chipotle and chili powders are equal parts smoky and hot; and the lime gave it a really nice freshness.

I should warn you, this is a heavily dressed corn salad. If you’re feeling a little lighter, I’d go easier on the mayo and sour cream.

Let me know if you make this Street Corn Salad this summer!

xx

Street Corn Salad

Ingredients:

• Cooked Corn- 8 ears
• Mayonaise- 3/4 cups
• Sour Cream- 1 heaping tablespoon
• 1/2 Lime, juiced
• Minced Garlic- 1 teaspoon
• Salt- 1/2 teaspoon
• Sugar- 1/2 teaspoon
• Chili Powder- 1/2 teaspoon
• Chipotle Chili Pepper Powder- 1/2 teaspoon
• Cojita Cheese {Grated}- 1/4 cup
• Fresh Cilantro to garnish

Instructions:

1. Cook corn- we boiled ours yesterday and are making with leftovers
2. Mix mayonaise, sour cream, lime juice, garlic, salt, sugar, powders in a bowl
3. Combine cooked corn
4. Top with cheese and stir
5. Top with cilantro to taste
6. Enjoy!