Mexican Street Corn Salad
by Jodi MacKinnon (QFG)
Mexican Street Corn Salad
Prep time
Prep Time
10 mins
Cook time
Cook Time
10 mins
Total time
Total Time
20 mins


  • 3 cups Frozen Corn Kernels
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Red Bell Pepper (diced)
  • 1 bunch Cilantro
  • 1 Jalapeno Pepper (de-seeded & diced)
  • 1/2 Red Onion (diced)
  • 2/3 cup Feta cheese (crumbled)
  • 3 tbsp Sour Cream
  • 2 tbsp Mayonaisse
  • 2 tbsp Lime juice
  • 2 tbsp Taste of Tijuana
  • Salt & Pepper (to taste)


  1. Heat olive oil in a saute pan on medium hig and add corn. Cook until slighty charred, approximately 7-10mins. Transfer to a large bowl.
  2. Add peppers, jalapeno, cilantro, onion with the corn and mix. Set aside.
  3. To create the dressing, in a small bowl, add sour cream, mayo, lime juice, Taste of Tijuana and salt and pepper. Mix well until smooth.
  4. Combine the dressing and the corn mixture and feta and mix.
  5. Transfer onto a bowl and garnish with cilantro and feta.
  6. Serve and Enjoy

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Jodi MacKinnon (QFG) [MACJOD]

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

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