Blistered Mexican Street Corn Salad

Blistered Mexican Street Corn Salad


2 tablespoons Dierbergs olive oil
6 cups fresh or frozen corn kernels
¼ cup mayonnaise
3 tablespoons fresh lime juice
¼ cup chopped fresh cilantro
1 teaspoon dried oregano
½ teaspoon ground cumin
1 jalapeño, quartered, seeded, deveined, and finely diced
1 cup diced red bell pepper
⅓ cup thinly sliced green onion
¼ cup finely diced red onion
¾ cup grated sierra cojita cheese (divided)
Coarse salt and freshly ground black pepper
1 package (12 ounces) peppered bacon, cut into 1-inch pieces and cooked crisp


In large skillet, heat olive oil over medium-high heat. Add corn; cook stirring frequently until corn begins to char, about 8 to 10 minutes.

In large bowl, stir together mayonnaise, lime juice, cilantro, oregano, and cumin until well mixed. Stir in corn, jalapeño, bell pepper, green onion, red onion, ½ cup of the cheese, salt, and pepper. Place in serving bowl. Sprinkle remaining ¼ cup cheese and bacon over top.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 287
Cholesterol: 32 mg
Fat: 18 g
Sodium: 741 mg
Carbohydrates: 20 g
Protein: 15 g
Fiber: 2 g