Mexican Street Corn Salad

Mexican Street Corn Salad




Prep Time: 20 Min
Cook Time: Under 10 Min

Yields: 6 + Servings 

WHAT YOU NEED

C O R N

• 2 Cobs Fresh Sweet Corn, stripped from cob
• EVOO
• 1/4 C Grana Padano, shredded
• 1 Lime, juice + zest
• Himalayan Salt
• Tajin

D R E S S I N G 

• 6 Tbsp. Full Fat Sour Cream
• 4 Tbsp. Mayonnaise
• 2 Limes
• 1/2 Tsp. Himalayan Salt
• 1 Tsp. Sweet Paprika
• 1/2 Red Onion, thinly sliced
• 2 cloves Garlic, crushed & minced

S A L A D 

• 340g Bag Broccoli Coleslaw Mix (Shredded Broc, Cabbage, Carrot)
• Roughly 1 C Red Cabbage, thinly sliced / shredded
• 2 Green Onions, sliced diagonally
• 1/4 C + Fresh Cilantro, roughly chopped
• Feta Cheese
• Store - Bought Crispy Tortilla Strips

DIRECTIONS

• In your serving bowl of choice, whisk together the mayo, sour cream, paprika, juice of both limes & zest of one, and salt. Add the onions and garlic, stir, and set aside as you prepare everything else.
• Add the corn to a bowl and stir together with a drizzle of EVOO and a pinch of salt. Preheat a small skillet on just about medium heat and once preheated, add your corn to the skillet. Let it sit for a minute before stirring and continue that process until corn is browned / blistered but still juicy. Remove pan from heat and let cool until not scalding hot. Add the corn to a small mixing bowl and toss together with the grana padano, juice & zest of the lime, Tajin & salt to taste. Set aside.
• Pour the broccoli slaw over the dressing in the bowl followed by the red cabbage. Toss everything together until creamy and thoroughly coated. Sprinkle over the toasty corn, fresh cilantro, crispy tortilla strips, green onions, as much feta as you desire, and an additional sprinkle of Tajin.
• Salad is best consumed day of, but can be refrigerated and enjoyed for 3 days. Add additional crispy tortilla strips when re-serving. ENJOY!

HAPPY VEG