This recipe SCREAMS summer. It’s fresh + chilled and all the Mexican flavors that we love. The perfect blend of crisp corn and creamy cojita cheese. It goes so well with fish tacos!
MEXICAN STREET CORN SALAD
Ingredients
- Kosher salt
- 3 ears of corn on the cob, shucked and rinsed
- Extra-virgin olive oil
- 1 tbs apple cider vinegar
- 2 cups sugar snap peas, chopped
- Ground black pepper
- 1 package of Israel couscous, cooked according to directions
- 1/2 cup of crumbled cojita cheese
- 1/2 teaspoon of chili powder
- 1 cup chopped cilantro
- 2 limes
Instructions
- Bring large pot of water to a boil
- Add corn. Turn off the heat and cover for five minutes. Meanwhile, place ice and water in a medium sized bowl.
- Remove the corn and put into ice baths. Remove one cooled, using the dame pot of water, add snap peas and cook for two minutes.
- Make another ice bath and repeat for snap peas.
- Cut corn off the cob. Place in bowl. Chop snap peas and place in bowl.
- In a small bowl, combine apple cider vinegar, 2 tbs of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, zest of 1 lime and the juice of 2 limes.
- Toss together couscous, cojits cheese, chili powder cilantro, corn, sugar snap peas and dressing, Garnish with cilantro.
- May be served at room temperature or chilled.
