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Mexican Street Corn Salad

Active Time: 30 minutes
Total Time: 55 minutes • Serves: 10

5 to 6 ears fresh corn, husks and silks removed
3 limes, divided
1 large red onion, finely chopped (about 1 cup)
2 cans (4 ounces each) Schnucks diced mild green chiles
1-1/2 cups crumbled queso fresco, queso Cotija or feta cheese (about 6 ounces), divided
1/2 cup coarsely chopped fresh cilantro leaves
1/4 cup Schnucks real mayonnaise
1/4 cup Schnucks sour cream
3 garlic cloves, crushed with press (about 1 tablespoon)
1 teaspoon Schnucks chili powder
1/2 teaspoon salt
1/4 teaspoon Schnucks ground cayenne pepper (1/2 teaspoon for more heat)

1. Preheat oven to 375°F. With serrated knife, cut kernels from ears of corn. You should have about 5 cups. Spread corn in single layer on rimmed baking pan. Roast 40 to 45 minutes or until golden brown, stirring twice; cool in pan on wire rack.

2. Meanwhile, from 2 limes, squeeze 1/4 cup juice. Cut remaining lime into wedges for serving. In large bowl, combine onion, chiles, 1 cup cheese, cilantro, mayonnaise, sour cream, garlic, chili powder, salt, cayenne pepper and lime juice.

3. Add corn to mayonnaise mixture; toss until well combined. Serve corn salad sprinkled with remaining 1/2 cup cheese and lime wedges. Makes about 5-1/2 cups.

Each serving: about 168 calories, 11 g total fat (7 g saturated), 20 mg cholesterol, 438 mg sodium, 20 g carbohydrate, 3 g fiber, 7 g sugars, 5 g protein

Cook’s Wisdom
Corn salad can be prepared, covered and refrigerated up to 1 day. Cut lime into wedges and sprinkle with remaining cheese just before serving.