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Mexican Street Corn Salad

This easy Mexican street corn salad is the ultimate summer side dish! Lightly creamy, spicy & bright, it's a recipe you'll make again and again.

Servings: 4
Course: Side Dish , Salad
Cuisine: Vegetarian , gluten-free

Ingredients

  • 4 ears fresh corn husked
  • extra-virgin olive oil for brushing
  • 1½ tablespoons mayo or vegan mayo
  • 1 garlic clove minced
  • Zest and juice of 1 lime
  • ⅓ cup chopped scallions
  • ¼ cup crumbled Cotija or feta cheese
  • ¼ cup finely chopped fresh cilantro
  • ¼ teaspoon smoked paprika or chili powder
  • 1 Jalapeno pepper diced*
  • ¼ teaspoon sea salt

Instructions

    Cup of Yum
  1. 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.
  2. 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

  • *Roast the jalapeño alongside the corn if you'd like.
  • Make this recipe vegan by omitting the cheese.