Mexican Street Corn Salad
A vibrant and flavorful dish that captures the essence of summer, bursting with juicy corn and creamy elements, perfect for gatherings or as a side dish.
Ingredients
Main Ingredients
- 4 ears fresh corn (husked) Sweet and juicy, the star of this dish.
- 1.5 tablespoons extra-virgin olive oil (for brushing) Enhances natural flavors.
- 1.5 tablespoons mayo (or vegan mayo) Binds the salad for a luscious texture.
- 1 clove garlic (minced) Adds depth and warmth.
- 1 lime zest and juice Brings refreshing tang.
- ⅓ cup chopped scallions Contributes mild, crisp freshness.
- ¼ cup crumbled Cotija (or feta cheese) Salty and tangy, elevates the salad.
- ¼ cup finely chopped fresh cilantro Adds aromatic notes.
- ¼ teaspoon smoked paprika Provides a warm, earthy flavor.
- 1 pepper jalapeño (diced) Offers a little kick.
- ¼ teaspoon sea salt Enhances all flavors.
Instructions
Preparation
- Preheat your grill to medium-high heat.
- Brush each ear of corn generously with extra-virgin olive oil.
- Place the brushed corn on the grill and cook for about 2 minutes per side until char marks form. Remove from the grill and cool slightly.
- In a large mixing bowl, combine the mayo, minced garlic, and the zest and juice of one lime. Mix until smooth.
- Once the grilled corn is cool, slice off the kernels and add to the bowl with the dressing.
- Add the chopped scallions, crumbled cheese, cilantro, smoked paprika, diced jalapeño, and sea salt. Stir gently until coated.
- Taste and adjust seasoning as needed. Serve immediately or chill for 30 minutes to meld flavors.
Notes
For added flavor, consider adding lime zest while grilling. Prepare ingredients ahead of time for parties. Fresh corn is best; frozen can be used if thawed and drained.