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BuffaloSpree.com's Recipe of the week: Mexican street corn salad



4 ears corn, steamed or boiled until tender and cut into shavings

1 medium zucchini, diced

1/2 small head of cabbage, coarsely chopped

1 small red onion, finely chopped

1 small jalapeño pepper, finely chopped

15 oz. pinto beans, rinsed and drained from can

1/2 c. cilantro, chopped

1/2 c. mayonnaise

1 tbsp. olive oil

1 tsp. apple cider vinegar

1/2 lime, juiced

2 tsp. chili powder

1 tsp. cumin

2 tsp. paprika

1 tsp. hot sauce


1/2 c. cotija cheese, crumbled



Cool corn. Meanwhile, sauté zucchini in a small amount of olive oil under tender; set aside to cool. Add all cooled ingredients to a large bowl and mix.


Combine mayonnaise, olive oil, apple cider vinegar, lime juice, hot sauce and spices in a separate bowl; whisk to combine. Toss salad with dressing.


Add more chili powder, cumin, paprika, cayenne pepper and salt to desired taste. Finish with cheese crumbles


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