This Mexican street corn salad is smoky, creamy, and spicy with crumbled bacon, jalapeños, cilantro, and our zesty Jalapeño Bacon Shake seasoning. Enjoy as a topping for tacos, or as the perfect summer side dish.
Difficulty: Easy
Prep time: 30 minutes
Cook time: 15 minutes
Serves: 4-6
| Ingredients: | |
| 4 | Ears of Corn, shucked |
| 6-10 Slices | Bacon, cooked and crumbled |
| 1/4 Cup | Green Onions, sliced |
| 1 | Jalapeño, seeded and deveined, minced finely |
| 1 Cup | Mayonnaise |
| 3 T | Cilantro, finely chopped |
| 1/2 | Lime, squeezed |
| 1/2 Cup or 1 Stick | Butter, softened to room temperature |
| 1 T + 1 tsp | Jalapeño Bacon Shake Seasoning |
Instructions:
1. Roll each ear of corn onto a softened stick of butter, generously coating the outside of the corn. Sprinkle generously with Jalapeño Bacon Shake.
2. Grill the corn at 350°F for roughly 10-15 minutes, turning the cobs every few minutes until lightly browned. Remove from grill and let cool.
3. Carefully cut the kernels off the cob and place into medium bowl.
4. Add the mayonnaise, green onions, cilantro, lime juice, bacon, 1 tsp Jalapeño Bacon Shake and minced jalapeño. Mix until combined and let chill in the refrigerator for at least an hour before serving.