Mexican Street Corn Salad Recipe
A vibrant and flavorful Mexican Street Corn Salad featuring grilled fresh corn kernels mixed with a zesty lime-mayo dressing, crumbled Cotija cheese, fresh cilantro, jalapeño for a mild kick, and smoky paprika for depth. Perfect as a refreshing side dish for summer cookouts or a light meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Main 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 jalapeño pepper, diced*
- ¼ teaspoon sea salt
Instructions
- Preheat and Prepare Corn: Preheat a grill to medium-high heat. Brush the corn ears lightly with extra-virgin olive oil to prevent sticking and promote even charring.
- Grill Corn: Place the oiled corn on the grill. Cook for about 2 minutes per side until distinct char marks form, imparting a smoky flavor. Remove from the grill and let cool slightly.
- Make Dressing: In a large mixing bowl, combine the mayo, minced garlic, lime zest, and lime juice. Mix well to create a bright and creamy dressing base.
- Cut Corn Kernels: Using a sharp knife, carefully slice the kernels off the grilled corn cobs directly into the bowl with the dressing to capture all the juices.
- Mix in Additional Ingredients: Add chopped scallions to the bowl and stir to coat the kernels completely. Then fold in crumbled Cotija cheese, finely chopped cilantro, smoked paprika, diced jalapeño, and sea salt to enhance flavor complexity and heat.
- Adjust Seasoning and Serve: Taste the salad and adjust seasoning with additional salt or lime juice if desired. Serve immediately for fresh flavors or chill in the refrigerator until ready to serve for a cool, refreshing salad.
Notes
- For a vegan version, use vegan mayo and substitute Cotija cheese with crumbled firm tofu or vegan feta.
- If a grill is not available, the corn can be charred under a broiler or cooked on a hot cast-iron skillet to achieve similar smoky flavor.
- To reduce heat, remove seeds from jalapeño before dicing.
- The salad can be prepared a few hours ahead and kept chilled, but best consumed within 24 hours for optimal freshness.
Find it online: https://yumntasty.com/mexican-street-corn-salad-recipe/
