This Roasted Mexican Street Corn Salad is a spicy as well as crispy with just a little of creaminess and it can be served cold or warm.
- Firstly, preheat oven to 180 degrees C. Then you should spray a rimmed baking pan with nonstick spray and cut corn kernels from cobs. Now you have to spread corn in a single layer and roast it for 30 to 40 minutes.
- Meanwhile, mix and whisk together chiles, onion, coriander, chilli powder, lime juice, cayenne, 1/2 cup cheese, salt, mayonnaise, garlic, and sour cream.
- Let corn cool a little, and then mix it with mayonnaise mixture until well combined.
Serve it right away, or you can refrigerate it up to 2 days after covering it properly. The Roasted Mexican Street Corn Salad can be served at room temperature also.