Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Mexican street corn morphs into an epic salad in this dish. Beautiful to behold, this salad shines thanks to the combination of colors and textures—crisp golden corn, juicy cherry tomatoes, peppery radishes, and creamy nuggets of cheese. This potluck-perfect side is easy to make ahead of time, and it gets even more flavorful when it sits overnight. Simply wait to stir in the cilantro until just before serving for the prettiest presentation.

Pam Lolley
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

Yield:
Serves 8 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together chopped fresh cilantro, fresh lime juice (from 2 limes), kosher salt, and pepper; gradually whisk in olive oil. Stir together fresh corn kernels (from 6 ears); chopped scallions; multicolored cherry tomatoes, halved; and thinly sliced radishes. Gently stir dressing into corn mixture. Sprinkle top with crumbled Cotija cheese (1/3 cup).

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Nutrition Facts

140 calories; fat 8g; saturated fat 2g; protein 4g; carbohydrates 17g; fiber 2g; sugars 6g; sodium 342mg.
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