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!
