Mexican Street Corn Salad
This Mexican Street Corn Salad is bursting with juicy sweetness from fresh corn and creamy feta, making it a vibrant and flavorful dish perfect for any occasion.
Ingredients
Main Ingredients
- 8 ears ears of fresh corn Sweet and juicy, the star ingredient, offering a wonderful crunch.
- 3 tablespoons olive-oil mayonnaise Adds a luxurious texture.
- ½ teaspoon salt Essential for enhancing the flavors.
- ½ teaspoon black pepper Adds a subtle kick to the dish.
- ½ teaspoon chili powder For that distinctive Mexican flavor.
- ¼ cup fresh lime juice Adds brightness and enhances all flavors.
- ⅔ cup crumbled feta cheese The perfect finishing touch.
- 3 pieces green onions (sliced) Brings freshness to the mix.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a rimmed cookie sheet with aluminum foil, shiny side facing up.
- Brush the unshucked ears of corn with olive-oil mayonnaise.
- Sprinkle corn generously with salt, black pepper, and chili powder.
Cooking
- Roast the corn in the oven for 30-35 minutes, turning every 10 minutes.
- Allow the corn to cool slightly, then cut the kernels off the cob into a large mixing bowl.
Assembly
- Squeeze fresh lime juice over the warm corn, fold in crumbled feta cheese and sliced green onions.
- Mix gently until combined. Season with additional salt and pepper if needed.
Serving
- Serve warm immediately or chill for a refreshing cold dish.
Notes
For extra flavor, grill the corn instead of baking it. Use fresh ingredients for the best taste. You can add diced jalapeños or cayenne for heat.