Name: Charred Fiesta Corn Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1/4 tsp smoked paprika; 1/2 seeded and diced jalapeno; 1/2 cup finely chopped cilantro; 3 minced garlic cloves; 6 fresh corn on the cob or 4 cups frozen corn; 1/4 cup mayonnaise; 1/4 tsp cayenne pepper; juice of 1 lime; 1/2 tsp sea salt; 1/4 tsp chili powder; 8 oz crumbled cotija cheese; 1 tbsp olive oil

Corn Salad

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Bring the vibrant flavors of street food to your table with this Charred Fiesta Corn Salad. Packed with sweet corn, cotija cheese, jalapeno, and cilantro, it's perfect for gatherings, barbecues, or a lively side dish any night of the week.

Milk

Eggs

Soybeans

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Seasonings

gram

smoked paprika

Fresh Vegetables

jalapeno

fresh cilantro

garlic

corn on the cob

Condiments

milliliter

mayonnaise

cayenne pepper

Fresh Fruit

lime

sea salt

chili powder

Cheese

cotija cheese

Oils

olive oil

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin A

Vitamins

Vitamin E

Choline

Lycopene

Dietary Folate Equivalents

Vitamin B6

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Alpha-carotene

This Cheddar and Corn Fiesta Salad is a vibrant and sumptuous blend of charred sweetcorn, hearty black beans, crisp red onions and spicy jalapeños with delicious cheddar cheese. Tossed in a creamy, zesty dressing and topped with crunchy tortilla chips, this dish will light up any summer spread.

Cheddar and Corn Fiesta Salad

This is a vibrant and delightful salad, featuring freshly grilled corn, crispy bacon, and spicy jalapenos enveloped in a creamy, cheesy sauce. Absolutely perfect for a summer barbecue or as a hearty side dish on any occasion.

Creamy Spicy Grilled Corn Salad

Get ready to indulge in this Fiesta Avocado and Corn Salad that's perfect for lunch or a side dish for dinner. This vegan and gluten-free recipe is not only easy to prepare, but it also features a tasty, oil-free white bean dressing. Your taste buds will rejoice!

Fiesta Avocado and Corn Salad

This Mexican Street Corn Salad recipe  has all the fantastic flavors of Mexican street corn , but without needing a grill to make it!

Mexican Street Corn Salad

This Avocado Corn Salad is a bright and feel good summer salad that’s loaded with grilled corn, creamy avocado, cherry tomatoes and the dressing gives it amazing fresh flavor.

Avocado Corn Salad

Roasted corn salad made with sweet corn mixed with spicy peppers, a touch of acidity and a lot of creaminess from salty cheese and crunch from veggies! This Tex Mex Style Esquites is The Best as a salad or as a salsa to use with Chips or taco toppings.

Roasted Corn Salad

This Mexican Corn Salad has all of the flavors of traditional Mexican Street Corn.  Elotes or Mexican Street Corn, is that perfect combination of sweet, salty, cheesy and spicy which is irresistible but can be very messy to eat. This salad version of that recipe is a side dish but can be brought anywhere and tastes fantastic!

Esquites is the off-the-cob version of elotes, Mexican street corn that's grilled and then slathered with condiments including salt, mayo, cheese, chili powder and lime. It's so delicious and easy to customize to your taste by adding more or less of any of the ingredients.

Charred Fiesta Corn Salad

Baking Goods

Produce

Condiment & Toppings

Dairy

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If using fresh corn, remove the kernels from the cobs using a sharp knife. If using frozen corn, thaw completely before proceeding.

Heat olive oil in a large skillet over medium heat, and add the corn. Cook, stirring occasionally, for 10-12 minutes or until corn is slightly charred.

Remove the skillet from heat and let the corn cool for a few minutes.

In a large bowl, combine mayonnaise, crumbled cotija cheese, diced jalapeno, chopped cilantro, cayenne pepper, minced garlic, and lime juice. Mix until evenly combined.

Fold in the cooled corn until well incorporated with the cheese mixture.

Refrigerate the salad for at least 30 minutes to allow flavors to meld.

Serve the salad chilled, sprinkled with sea salt, smoked paprika, and chili powder as a garnish.

Charred Fiesta Corn Salad

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