Name: Mexican Street Corn Salad
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1 large or 2 small heads of romaine washed and dried; 2 tsp olive oil; 1 cup diced onion; 4 cobs of corn; 1/2 tsp salt; 1/8 tsp cayenne; 4 oz. Cojita cheese crumbled; 1/3 cup roasted and salted pepitas; 1 bunch fresh cilantro chopped; 1 jalapeño sliced crosswise; 1/3 cup homemade or good quality mayonnaise; 1/3 cup Mexican crema or sour cream; Juice from 1 lime; 1/2 tsp salt; 1/4 tsp cayenne

Ingredients

Scale

Salad Ingredients:

1 large or 2 small heads of romaine washed and dried

2 tsp olive oil

1 cup diced onion

4 cobs of corn

1/2 tsp salt

1/8 tsp cayenne

4 oz. Cojita cheese crumbled

1/3 cup roasted and salted pepitas

1 bunch fresh cilantro chopped

1 jalapeño sliced crosswise

Dressing Ingredients:

1/3 cup homemade or good quality mayonnaise

1/3 cup Mexican crema or sour cream

Juice from 1 lime

1/2 tsp salt

1/4 tsp cayenne

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Instructions

Chop the romaine lettuce and place in a large salad bowl or platter.
Cut the corn kernels off of the cob.
In a large sauté pan, heat the olive oil.
Add the diced onions and corn kernels to the pan and sauté over medium heat, stirring occasionally.
Add the salt and cayenne pepper and cook for about 10-12 minutes or until some of the corn and onions are caramelized and golden brown.
Meanwhile, whisk together the dressing ingredients and set aside.
Place the corn and onion mixture over the romaine lettuce.
Sprinkle the Cojita cheese and cilantro on top of the corn.
Drizzle the dressing over the salad then top with the pepitas and sliced jalapeños.
Serves 4-6.

Author: Emily Maxson
Prep Time: 18 min
Cook Time: 12 min