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Mexican Street Corn Salad

Preparation 10 m Cook Time Serves 4-6     adjust servings


  • 8 cobs of corn, cooked or grilled
  • 1/2 cup green onions, chopped
  • 2 tbsp vinegar
  • 2 Tbsp olive oil
  • 1/2 cup queso fresco cheese
  • 1/2 teaspoon paprika
  • salt and pepper, to taste


Allow cobs of corn to cool, then remove kernels from the cob with the Good Cook Corn Stripper. Place in a large serving bowl.

Toss with green onions, vinegar and oil. Salt and pepper to taste.

Top with crumbled queso fresco. Garnish with paprika. Serve immediately and enjoy!

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