This is one of my favorite sides to have when we’re having a Mexican night. It tastes great on top of tacos, cauliflower rice bowls, and even as a side dish!
Recipe inspired by Let’s Dish
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Mexican Street Corn Salad
Ingredients
- 6 ears Of Fresh Corn on the Cob Can also use about 3 cans of canned corn, drained
- Olive Oil or Avocado Oil
- 3 tbsp Mayonnaise
- 3 tbsp Sour Cream
- 1 tbsp Lime Juice
- 1 tsp Chili Powder
- dash Cayenne Pepper
- Salt and Pepper to Taste
- 1/4 cup Queso Fresco
- 1/4 cup Freshly Chopped Cilantro
Instructions
- Heat some olive oil in a pan on the stove. We use cast iron, but any large pain will do. Once the olive oil is warm, put the corn into the pan and stir while corn cooks. Keep corn on the stove until it becomes charred on all sides.
- Allow corn to cool, and then combine in a bowl with mayonnaise, sour cream, lime juice, chili powder, cyan pepper, quest fresco and chopped cilantro.
- Stir it all together and it is ready to serve!
This is truly one of our favorite recipes. But it has two ingredients in it worth mentioning, to make sure you pick out the healthiest option.
What oil to use?
When cooking at a high heat, it is extremely important to select an oil that won’t break down at highe temperatures. We want to look for an oil with a high smoke point, which is the temperature at which the oil stops becoming shiny and glistening in your pain and starts burning and smoking. Oils that start to smoke, for obvious reasons we don’t want those in the kitchen (hello, smoke detector), but they can also be harmful for us to consume. In the case of olive oil, we can safely cook with it up to 400 degrees. We just want to ensure we’re buying a good quality olive oil- look for something extra virgin, and ensure that it hasn’t been mixed with other oils. Avocado oil is another great alternative. It has a higher smoke point than olive oil, meaning we can cooking it at higher temperatures than olive oil. It also doesn’t have much flavor which makes it great for cooking. Personally, I love using avocado oil when I know the heat will be high- making popcorn, stir fry and more.
Mayo
When you pick up a mayonnaise bottle in the store one of the first ingredients listed on in it will almost always be soybean oil. Above, we just talked about oils that we want to look for, and soybean oil isn’t one of those. Soybean oil is high in Omega 6’s which when consumed in excess can have negative health affects. While in this recipe we only consume 3 tbsp of mayo- truly the generic store bought one won’t kill you! But there are healthier options.
I typically prefer to make my own dressings and condiments due to the soybean oil that is found in so many of these items. But mayo requires using raw eggs- thus isn’t my favorite thing to make myself.
We LOVE using Sir Kensington’s Avocado Oil Mayonnaise, I can’t recommend it enough!
While there are many great places to get some of these healthier products we love using Thrive Market and sometimes we find the occasional steal on Amazon or at Costco! If you haven’t placed an order yet through Thrive Market you get 20% off your first order plus a free gift with this link. Happy Shopping!
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