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This is our twist on Mexican Street corn, using our Awesome Sauce seasoning blend and Ancho Chile Powder!

You don't have to grill the corn cobs in this recipe if you're crunched for time but grilling the corn does add some additional flavor.  We use the Zesty Onion EVOO in this but you could also try the Tex-Mex, Garlic Chili or Jalapeno - if you REALLY want heat, you can bump it up to the Habanero!

Awesome Sauce Street Corn Salad
20 minutes total (10 minutes cook • 10 minutes prep)

Heat a grill or griddle over medium heat.  Brush corn cobs with Zesty Onion EVOO (or olive oil of choice) and grill for 5-8 minutes or until corn has good grill marks and is cooked through.  Let corn rest until it is cool enough to handle.  Using a sharp knife, cut the corn kernels off of the cobs (see note for my preferred process!)

In a medium bowl, mix corn kernels, mayonnaise, sour cream, awesome sauce seasoning mix, ancho chile powder, salt and lime juice.  Stir together until corn kernels are evenly coated.  Add in crumbled queso fresco and chopped cilantro and stir gently to mix together.

You can either serve immediately or let sit in the refrigerator until ready to serve!  Feel free to add more cheese or cilantro based on your preferences.


For cutting corn off the cob, I like to place a flexible cutting board on a baking tray with a lip.  The lip tends to keep the corn kernels from bouncing all over your counter, then you can bend the flexible cutting board into the bowl for easy transfer after you're done cutting.


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