Mexican Street Corn Salad w/ Pearl Cous Cous
A corn and pearl couscous salad tossed in a creamy lime dressing with smoked paprika and cumin, finished with crumbled cotija or feta. It holds up well chilled, so it works for lunches through the week.
Ingredients
Main
- 4 ear corn, shucked
- 1½ cup pearl couscous
- 1 cup vegetable broth
- ¾ cup water
- ½ cup fresh lime juice, about 4 limes
- 2 teaspoon salt, divided
- ½ piece red bell pepper, chopped
- ½ piece red onion, chopped
- ½ cup fresh cilantro, chopped
- 5 green onion
- 2 tablespoon sour cream
- 2 tablespoon mayonnaise
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- ½ cup cotija cheese or feta, crumbled
Frozen corn option (from the note)
- 1 tablespoon oil (optional)
- 3 cup frozen corn, no need to defrost (optional)
Method
- I used frzn corn - defrosted strained
- Prepare cous cous - in sauce pan combine 1/4 cup lime juice & broth, water, 1 1/2 teaspn salt - bring to boil - stir in cous cous. - let simmer 10 mins
- Remove lid & fluff cous cous.
- In small bowl whisk together - lime jc, sour crm, mayo, paprika, cumin, pepper & salt - set aside
- Combine cooked cous cous, red pepper, onions, cilantro, green onions, & cheese - toss w/ dressing.