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