Mexican Street Corn Inspired Salad with Cowboy Caviar

Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt

Prep 15 mins
Cook 0 mins
Ready-in 00:15 mins
Yields 6 servings

Ingredients

For the Dressing:
½ cup mayonnaise
2 tbsp. lime juice
¼ tsp. garlic powder
½ tsp. chile powder
¼ tsp. salt, or to taste
For the Salad:
1 24 oz. jar Paisley Farm Cowboy Caviar, drained
½ of a small red onion, diced
1 cup quartered cherry or grape tomatoes
1 jalapeno, seeds removed and minced
½ cup fresh minced cilantro leaves
¾ cup crumbled Cotija cheese

Instructions

Instructions for the Dressing:
  1. Add all ingredients to a small bowl and whisk until smooth. Set aside.
Instructions for the salad:
  1. Add the drained cowboy caviar to a large bowl, followed by the diced red onion, tomatoes, jalapeno, cilantro, and Cotija cheese. Gently toss together.
  2. Pour the prepared dressing over the cowboy caviar mixture and fold in, using a wooden spoon or sturdy spatula, until everything is coated in the dressing.
  3. If desired, serve garnished with extra cheese, cilantro, and jalapeno.
  4. Enjoy!

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