Mexican Street Corn Salad

Mexican Street Corn Salad

15 minutes 27 minutes 4 servings

Ingredients

• 4 ears of corn, shucked
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 lime, juiced
• Kosher salt and black pepper
• 1 head bibb lettuce, leaves separated
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro leaves
• 2 tablespoons freshly grated cotija cheese

Instructions

1. Preheat the grill to medium-high heat. Add the ears of corn and cook until lightly charred on all sides, 10 to 12 minutes.
2. Remove the corn from the grill and let cool. Carefully cut the kernels off the cob into a large bowl. Set aside.
3. In a small bowl, whisk together the mayonnaise, sour cream, chili powder, onion powder, garlic powder, and lime juice. Season with salt and black pepper.
4. Add the mayonnaise mixture to the corn kernels and stir until coated.
5. In a large serving bowl, arrange the bibb lettuce leaves to form a bowl shape. Top with cherry tomatoes. Spoon the corn salad into the center of the lettuce bowl.
6. Garnish with cilantro leaves, freshly grated cotija cheese, and extra black pepper. Serve immediately.

xoKatie