Recipe: Cojita Street Corn Salad
Ingredients:
- 3 tbsp RadSalsa⚡️ mix (all flavors work well, but we like it with Traditional)
- 2 15 oz cans of corn, drained and rinsed
- ½ red onion, diced
- 2 tbsp garlic, mined
- 1 tbsp butter
- 1 cup cojita cheese, crumbled
- ¼ cup sour cream
- ¼ cup cream cheese, softened
- ¼ cup cilantro, chopped
- Garnishes: green onion, cilantro, cotija cheese crumbles
Instructions:
- In a medium size cast iron skillet over medium heat, add butter, onion, and garlic. Saute for 5 minutes.
- Add the corn and saute an additional 10 minutes, or until corn begins to blacken slightly.
- While corn is cooking, mix together the RadSalsa⚡️ seasoning and all remaining ingredients in a medium size bowl.
- Add the cotija cheese mixture to the corn and stir until combined.
- In a medium size bowl, combine shrimp and taco seasoning.
- If serving hot, allow to cook for an additional 10 minutes.
- If serving cold, remove from heat, allow to cool for 20 minutes, cover, and place in refrigerator for 2 hours before serving.
- Garnish with chopped green onion, cilantro, and cotija cheese crumbles.
- Serve with tortilla chips or as a relish on tacos!
Try it out with our Sea Salt and Lime Traditional mix today!
