Monday, September 26, 2016

Mexican Street Corn Panzanella Salad

If you've ever visited this blog you know I have a big crush on all things Mexican Street Corn. Charred sweet corn, fresh cilantro, creamy mayo, smoky chili powder and a hit of lime is a combo I can't get enough of! So when I saw that Concord Foods was having a summer recipe contest using their lime juice, it wasn't long before I knew what to create. Luckily, the judges loved it just as much as my family did and I won first place in the Salads and Sides category! A $200 gift card is on the way and I'm so excited to have won!
Mexican Street Corn Panzanella Salad
3 cups cornbread cut into 1 inch cubes
1 large ear of fresh corn
3 ounces crumbled cotija cheese
¼ cup packed cilantro leaves, chopped
¼ cup sliced green onion
¼ cup mayonnaise
3 Tablespoons Concord Foods Reconstituted Lime Juice
1 teaspoon chili powder
¼ teaspoon salt
 Lay the cornbread cubes on a small cookie sheet, and place in a 350 degree oven for 10-12 minutes, or until lightly browned and toasted.

Heat a grill pan or outdoor grill to high heat. Grill the ear of corn until well charred, about 10 minutes. Remove the kernels from the cob and place in a large mixing bowl.

Add the cotija cheese, cilantro, green onion, mayonnaise, lime juice, chili powder and salt to the corn and stir until it’s well mixed. Add the toasted cornbread cubes to the bowl and stir gently. Serve immediately.

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