Mexican Street Corn Salad
User Reviews
5
-
Servings
4
-
Cuisine
Vegetarian, gluten-free
Mexican Street Corn Salad
Description
The Mexican Street Corn Salad features fresh corn grilled to produce characteristic char marks, enhancing its natural sweetness. The kernels are sliced off the cobs and mixed with a dressing of mayonnaise, minced garlic, and lime zest and juice, contributing creaminess and brightness. Additional ingredients include chopped scallions for mild onion flavor, cotija or feta cheese for salty, crumbly texture, fresh cilantro for herbal notes, a pinch of smoked paprika or chili powder adding mild smoky heat, and diced jalapeño for spiciness.
The salad offers a contrast of smoky grilled corn combined with creamy, tangy, and slightly spicy flavors. It can be served immediately after mixing or chilled before serving. The use of fresh produce and the lime-based dressing make it a refreshing accompaniment to grilled meats, tacos, or as a standalone side.
Roasting the jalapeño alongside the corn adds extra depth and smokiness if desired. Omission of cheese can make this salad vegan while still retaining its essential flavor profile.
Ingredients
- 4 ears corn husked, fresh
- extra-virgin olive oil for brushing
- 1½ tablespoons mayonnaise or vegan mayo
- 1 garlic minced, clove
- lime zest and juice of 1
- ⅓ cup scallions chopped
- ¼ cup cotija cheese or feta cheese, crumbled
- ¼ cup cilantro finely chopped, fresh
- ¼ teaspoon smoked paprika or chili powder
- 1 jalapeno pepper diced*
- ¼ teaspoon salt sea salt
Instructions
- Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
- In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.
Notes
- For extra smoky flavor, roast the jalapeño pepper alongside the corn on the grill before dicing.
- You can make this salad vegan by omitting the cotija or feta cheese from the recipe.
User Reviews
Overall Rating
5
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