Savor this spicy and cheesy Mexican Street Corn Salad, inspired by the classic Mexican dish with a Dutch twist! This vibrant dish combines sweet, charred corn with smoky poblano peppers and zesty jalapeños, all tossed in a creamy, cheesy mix made of Artikaas Youngsters Jalapeño Gouda. This recipe opts for sour cream instead of traditionally used mayo, to add a tart component that balances the heat of peppers. Add a sprinkle of Tajin for a mouthwatering kick. Ideal for BBQs and picnics, this irresistible salad will be a hit at any gathering!
Ingredients:
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People
- 3 corn on the cob or 2 cups of loose corn kernels
- 2 poblano peppers diced
- 1 jalapeño minced
- 1 small red onion or 1/2 of a medium minced
- 6 oz Artikaas Youngsters Jalapeño Gouda grated
- 6 tbsp sour cream
- Tajin
- 3 tbsp cilantro chopped
HOW TO MAKE IT:
- Preheat the grill to 450℉ - 500℉. Once hot, place the corn directly on the grill and cook, covered, for 7-10 minutes, rotating every few minutes to ensure even cooking. Remove the corn from the grill and allow it to cool.
- While the corn is cooling, prep the other ingredients. Once the corn is cool enough to handle, remove the kernels from the cob.
- In an oven-safe skillet or baking dish, add the corn, poblano and jalapeño peppers, red onion, and a heavy pinch of salt.
- Add the sour cream and toss to thoroughly coat.
- Add 3/4 of the grated Artikaas Youngsters Jalapeño Gouda and mix to combine. Top with the remaining cheese.
- Sprinkle generously with Tajin and place in a preheated 400℉ oven for 15-17 minutes. Finish with chopped cilantro and serve.
