Mexican Street Corn Salad

 We love Mexican Street Corn in a Cup and Mexican Street Corn Casserole. Both recipes are on the Blog. 

I discovered this recipe for the same taste as the others but made in a Salad, featuring Couscous. 

Here's Mexican Street Corn Salad:

Here's what you'll need:

1 Cast Iron Skillet 

A Large Serving Bowl

3 C Frozen Corn, no need to thaw.

In the Skillet on High Heat:

1 TBS Vegetable Oil

Corn Kernels

Cook, stirring often until the Corn is Charred, about 5-7 minutes.

Transfer to a Serving Bowl to cool completely.

1 1/2 C Pearl Couscous

1 C  Chicken Broth ( I use a Vegetarian Chicken Broth)

3/4 C Water

1/2 C Lime Juice, divided.

2 tsp Salt, divided.

1/2 Red Bell Pepper, diced.

1/2 Small Red Onion, diced.

1/2 C Chopped fresh Cilantro.

5 Green Onions, sliced.

1 - medium Jalapeño Pepper, seeded and diced.

2 TBS Sour Cream

2 TBS Mayonnaise

1/2 tsp Smoked Paprika 

1/2 tsp Cumin

1/4 tsp Pepper

1/2 C Crumbled Cotija Mexican Cheese (Since I've made this I decided that I prefer Cheshire or Fresh Parmesan Cheese instead of Cotija) It's just a personal preference. Cotija has a strong flavor in a Salad as opposed to the Hot Street Corn Recipes where I enjoy it.

Prepare the Couscous:

In a Saucepan on Medium Heat:

Broth

Water

1/4 C Lime Juice

1 1/2 tsp Salt

Mix Well, bring to a Boil.

Stir in the Couscous. Cover and reduce Heat to Simmer for 10 minutes.

Remove Lid, Fluff with a Fork and Set Aside to Cool completely.

In a Small Bowl, Whisk together the Dressing:

Remaining 1/4 C Lime Juice

Sour Cream

Mayonnaise

Paprika

Cumin

Pepper

Remaining 1/2 tsp Salt

Mix Well and Set aside.

To the Bowl of Corn, Add:

Cooled Couscous

Bell Pepper

Red Onion

Cilantro

Green Onion

Jalapeño Pepper

Stir to combine well.

Drizzle with Dressing.

Add Cheese.

Toss Gently to combine well.

Enjoy!

Peace in the Kitchen!