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Mexican Street Corn Salad

Mexican Street Corn Salad


Recipe and image provided by Brooklyn Buttery.


4 ears of corn, cut from the cob

3 tablespoons Sea Breeze Sea Salt Butter

½ teaspoon paprika

½ teaspoon chili powder

Juice of a lime

½ red onion, chopped

3 tablespoons sour cream

1 tablespoon mayonnaise

3 tablespoons cilantro, chopped

Black pepper, to taste

¼ cup cotija cheese (optional)


Melt your butter in a pan over medium heat. Add your corn, paprika, and chili powder to the pan and sauté until the corn begins to brown.

Remove the corn from heat and let cool for 10 minutes. Add the remaining ingredients and toss until evenly combined.