Mexican Street Corn Salad with Homemade Corn Chips

Delight your taste buds with this vibrant Mexican Street Corn Salad, coupled with deliciously crispy Homemade Corn Chips. This recipe captures the bold flavors of street-style Mexican cuisine in a refreshing salad that's perfect for any gathering. The mixture of sweet corn, creamy cotija cheese, and zesty lime juice promises a taste explosion, while the homemade corn chips add a satisfying crunch!

Ingredients

Corn Salad Ingredients:
🌽 2 (12oz) packets of frozen corn (defrosted)
🫒 1 tablespoon olive oil
🧈 2 tablespoons unsalted butter
🧅 1 small red onion, diced
🌶 2 jalapeños (seeds removed and diced)
🌿 1/2 cup chopped cilantro
🥄 1/2 cup mayonnaise
🧀 1/2 cup grated cotija cheese
🍋 1/4 cup lime juice
🌶 1 tablespoon Tajin

Corn Chips:
🌮 10 corn tortillas
🥑 Avocado oil spray
🧂 1/4 teaspoon salt
🌶 1/2 teaspoon chili powder
🧄 1/2 teaspoon garlic powder

Instructions

1- Brown the Corn:

• Heat a skillet, preferably cast iron, on high heat.
• Add olive oil and butter, then introduce the corn.
• Cook for about 5-6 minutes, stirring occasionally until the corn reaches a golden brown color. Set aside to let it cool.

2- Prepare the Corn Chips:

• Preheat your oven to 350°F (175°C).
• Cut the corn tortillas into triangles and place them in a large mixing bowl.
• Spray with avocado oil, ensuring thorough coating of all pieces.
• Season the chips with salt, chili powder, and garlic powder, and toss well.
• Arrange the seasoned chips on a baking sheet lined with parchment paper.
• Bake in the oven for 15 minutes or until the chips turn golden brown and crispy. Alternatively, deep fry until golden.

3- Assemble the Salad:

• In a large bowl, mix together the browned corn, diced red onion and jalapeños, chopped cilantro, mayonnaise, cotija cheese, lime juice, and Tajin.
• Stir until all ingredients are well combined.

4- Serve and Enjoy:

• Plate the salad with a generous portion of homemade corn chips on the side.
• Enjoy this delicious blend of flavors with a refreshing beverage of choice!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories per Serving: Approximately 350
Proteins: 8g
Fats: 24g
Carbohydrates: 30g
Equipment: Cast iron skillet, mixing bowl, baking sheet, parchment paper

Cooking Tips:

• For extra crispy corn chips, ensure the tortillas are spread out evenly on the baking sheet and not overlapping.
• Adjust seasoning levels according to your personal preference for spice.

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Mexican Street Corn Salad with Homemade Corn Chips