Easy Mexican Street Corn Salad

🧂 Ingredients

• 1 shallot

  sliced into thin rings
• 1 large lime

  juiced
• ½ teaspoon sea salt

  divided
• 1 cup olive oil

  divided
• 1 ¼ cups fresh corn on the cob

  roughly 2 ears of corn
• cracked black pepper

  to taste
• 2 corn tortillas
• 4 cups spring mix
• 1 cup sprouts
• ½ pint cherry tomatoes

  halved
• 1 small avocado

  sliced
• ¼ cup cotija cheese

  finely grated
• ¼ cup cilantro

  roughly torn
• 1 tablespoon shallot marinade
• 1 teaspoon honey
• 2 tablespoons olive oil
• ¼ teaspoon sea salt
• cracked black pepper

  to taste
• remaining shallot marinade
• 2 tablespoons sour cream
• ¼ teaspoon cayenne pepper

Instructions

• 1 In a medium-sized bowl, add the sliced shallot, the juice of 1 whole lime, and ¼
  teaspoon salt. Toss gently to coat and set aside to marinate.
• 2 In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once
  hot, add the corn and cook until charred, around 6 minutes. Remove corn from pan
  and add remaining olive oil. Once hot, add one tortilla and fry until crisp,
  around 2 minutes. Remove from pan and drain on a paper towel. Repeat with
  remaining tortilla. Break tortillas into small pieces and set aside.
• 3 Make the vinaigrette and crema: drain the shallots over a small bowl, then
  transfer 1 tablespoon of the marinade to a second small bowl. To the 1
  tablespoon marinade add the honey, olive oil, salt and pepper. Whisk to combine
  and set aside. Add the sour cream to the remaining marinade and add the cayenne
  pepper, starting with just half and increasing the heat to taste as needed. Set
  aside.
• 4 In a large serving bowl, add the lettuce, sprouts, marinated shallots, and
  tomatoes, followed by the vinaigrette and toss to coat. Divide the salad between
  plates and top with the tortilla pieces, avocado, charred corn, cotija cheese,
  and a hearty drizzle of crema. Top with a sprinkle of torn cilantro and serve
  immediately.

Nutrition Info