My husband and I recently found a little local restaurant that serves amazing Mexican food.
They also had an all-you-can-eat salsa bar, which is pretty much heaven to me. I could eat salsa for every meal and never get bored of it.
My husband ordered an amazing combination plate that had a little but of everything on it- including a piece of Mexican Street Corn.
He took a bite of it and immediately handed it to me so that I could try it too. OH. MY. GOODNESS. Where had this been all my life?
It’s was cheesy, creamy, and loaded with flavor. Hands down the best corn on the cob I had ever tasted.
I came home and googled it, which then pulled up Mexican Street Corn Salad, brilliant. So much easier than coating each cob of corn individually- you just toss it all together in a big bowl and serve. Perfecto.
what could i use in place of the Cojita Cheese?
I personally could not find cojita cheese at the store the other day when I was making this recipe, so I replaced it with feta cheese.
You could also use a goat cheese if you don’t like cojita or feta.
If you don’t like any of those options, you could also used strained cottage cheese, or simply omit the cheese all together.
should i serve this warm or cold?
I like to serve this warm, but you could also serve it cold. I know my sister likes it cold when she dips her tortilla chips in it, but when I serve it for dinner, I microwave it for a little to get it warm.
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looking for more mexican recipes?
- Chili’s Copycat Salsa Recipe
- White Chicken Enchiladas
- Chicken Taco Casserole
- Slow Cooker Tamale Pie
- Spanish Cauliflower Rice
Recipe adapted from Serious Eats.