Family Resources
Harvest of the Month - Corn!

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Skillet Mexican Street Corn Salad

Ingredients
  • 3 c fresh corn kernels about 4 ears of corn
  • 1 Tbsp olive oil
  • 2 Tbsp butter**
  • ½ tsp salt
  • 1 clove garlic crushed
  • 1 Tbsp lime juice
  • 2 Tbsp mayonnaise**
  • ¾ c Cotija cheese**
  • ¼ c red onion finely chopped
  • 2 Tbsp cilantro finely chopped
  • 1 jalapeno finely chopped
  • green onions optional

Instructions
  1. In a medium-sized non-stick skillet over medium heat combine corn kernels, oil, butter, and salt. Cook for 10 minutes, flipping corn every 2 minutes.*
  2. While corn is cooking, combine garlic, lime juice, and mayo in a small bowl. Whisk to combine.
  3. In a large bowl combine corn, mayo mixture, and remaining ingredients. Toss to combine and serve immediately with additional Cotija cheese and green onions.

​*If you would like slightly “charred” corn kernels, simply increase heat to medium-high at the end of cooking and let the kernels sit for two-minute intervals before flipping. Repeat until it is charred to your liking!