Mexican Street Corn Salad Recipe

Prep Time: 20 minutes
Yield: 6 servings


3 cups cooked corn (fresh, frozen or canned)
1/3 cup Skinnygirl™ Buttermilk Ranch Dressing
¼ cup finely chopped red onion
2 tablespoons chopped cilantro
2 tablespoons grated cotija cheese (optional)
1 jalapeno, seeded and finely chopped
1 can Ortega® Diced Chilies, drained
1 tablespoon lime juice
2 cloves garlic
2 teaspoons cumin
1/2 teaspoon salt


  1. Place corn in large bowl. Combine remaining ingredients and toss with corn.
  2. Garnish with cilantro and jalapeno slices if desired.