Mexican Street Corn Salad
Prep: 15 minutes plus cooling • Grill: 8 minutes
1tablespoon olive oil
1/2medium red onion, fi nely chopped (about 1/2 cup)
3/4cup crumbled feta cheese
1/4cup chopped fresh cilantro
1/4cup unsalted butter, softened
2tablespoons sour cream
2tablespoons fresh lime juice
1/2teaspoon chili powder
1.Prepare outdoor grill for direct grilling over medium-high heat. Brush corn with oil; place on hot grill rack. Cover and cook 8 minutes or until grill marks appear, turning once; cool 10 minutes.
2.In medium bowl, stir onion, 1/2 cup Cotija, cilantro, butter, crema, lime juice, mayonnaise and chili powder. Cut corn kernels from cobs; fold into mayonnaise mixture. Makes about 4-1/2 cups.
3.Serve salad sprinkled with remaining 1/4 cup Cotija along with lime wedges.
Approximate nutritional values per serving (3/4 cup):
240 Calories, 19g Fat (9g Saturated), 41mg Cholesterol,
221mg Sodium, 15g Carbohydrates, 2g Fiber, 4g Sugars, 5g Protein
A serrated knife works well to cut corn kernels from cobs.
This dish can be prepared, covered and refrigerated up to 1 day ahead.
Sprinkle with remaining cheese just before serving.