Mexican Corn Salad

By spend with pennies

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Ingredients

3 corn on the cob
1 tablespoon olive oil
1 cup cherry tomatoes (halved)
¼ cup diced red onion
2 tablespoons diced jalapeños
â…" cup crumbled Cotija cheese (or feta)
1 lime (cut into wedges for serving )
â…" cup mayonnaise
â…" cup sour cream
1 tablespoon chopped fresh cilantro
½ teaspoon ancho chili powder
½ teaspoon cumin

Prep Time15mins
Cook Time7mins
Servings8

Instructions

Combine all dressing ingredients and set aside.

Preheat grill to medium-high. Brush corn cobs with olive oil and grill for 7-10 minutes, turning occasionally until lightly charred. Cool completely.

Cut corn kernels off the cob and place in a bowl.

Add remaining ingredients except lime and toss. Add dressing and toss to combine.

Refrigerate at least 1 hour before serving. Top with additional cheese, cilantro and lime wedges if desired.

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Salad,Side Dish

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