If you love Mexican street corn as much as I do, you will love the combination of flavors in this healthy Mexican Street Corn Salad. Its creamy, spicy, salty, and citrusy, it's the perfect light side dish.
In a bowl or mason jar, combine the avocado oil, lime juice, hot sauce, salt, and chili. Stir or shake and set aside.
Preheat a grill to medium-high heat. Brush the corn with avocado oil and grill until char marks form. Remove from grill and let cool.
Slice the kernels off the corn and add to a large bowl along with the tomatoes and jalapeño. Drizzle in the dressing. Stir to coat, then add cilantro and cheese.
Season to taste and serve immediately or chill until ready to serve.
Notes
If you do not have seasoned salt and chili seasoning, replace with ½ teaspoon of kosher salt and ½ teaspoon of your favorite chili powder.
The corn can be cooked up to a day in advance and stored in an airtight container in the refrigerator. Bring to room temperature for about 15 minutes before assembling the salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Include the 10% promo offer using code: “MUYBUENO.” Good though Sept. 30, 2020 at TastefullySimple.com.
Nutrition does not include extra avocado oil for brushing corn.