Mexican Street Corn Salad

🧂 Ingredients

• 5 ears fresh corn

  or 4 cups frozen corn
• 1/2 red bell pepper
• 1/2 small red onion
• 1/2 cup fresh cilantro
• 6 green onions
• 1 jalapeno pepper
• 1/2 avocado
• 2 fresh limes

  lime juice
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 2 tbsp sour cream
• 2 tbsp mayonnaise
• 1/2 cup parmesan cheese

  grated
• 2 garlic cloves

  crushed

Instructions

• 1 First, shuck the ears of corn and butter them lightly. Cook over a preheated
  grill until the corn starts to char. Then, let the corn cool and cut it from the
  cob.
  
  While grilling corn, turn and brush with melted butter.
  
  If using frozen corn: let it thaw it first and then cook it with olive oil in a
  skillet over high heat, while stirring, for 3-5 minutes.
• 2 Next, chop the portioned red bell pepper, onion, cilantro, green onions,
  jalapeno, and avocado into small cubes and add them to a large mixing bowl with
  the corn.
• 3 Finally, add in the fresh lime juice, cumin, paprika, black pepper, salt, sour
  cream, mayonnaise, parmesan cheese, and crushed garlic and stir until all the
  ingredients are well combined.
  
  Serve and enjoy!

Nutrition Info