Mexican Street Corn Salad

Made with these products from The Olive Press:

Lime Olive Oil

Sriracha Hot Chili

Servings 5

Time 20 mins


1lb Frozen Yellow Corn (thawed)

6 tbsp Sour Cream

2 tbsp Chopped cilantro

1 tsp Lime juice

1 cup of grated Cotija Cheese

4 tbsp of Lime Co-milled Olive Oil

The Olive Press Sriracha Spice




1. Over medium-high heat up a cast iron. Add thawed corn, and lightly season with salt and pepper to taste. Stir occasionally for up to 8 mins until corn is charred. Let stand for about 2 mins, then add Lime co-milled olive oil and mix well.

2. In the meantime, in a separate large bowl mix the sour cream, cilantro, and lime juice, and lightly season with salt and pepper.

3. Add corn to the large bowl and toss to coat. Then transfer to a serving platter, sprinkle to your liking, Cotija cheese, and Sriracha spice. Serve as a side salad and enjoy!