Description
A vibrant Mexican Street Corn Salad featuring grilled corn kernels tossed with a creamy lime and garlic mayo dressing, fresh herbs, spicy jalapeño, and crumbled Cotija cheese. This easy-to-make salad captures the smoky charred flavor of traditional Mexican street corn in a refreshing, healthy salad form perfect for summer gatherings or as a flavorful side dish.
Ingredients
Vegetables & Fresh Ingredients
- 4 ears fresh corn, husked
- 1 garlic clove, minced
- Zest and juice of 1 lime
- ⅓ cup chopped scallions
- ¼ cup finely chopped fresh cilantro
- 1 jalapeño pepper, diced
Dairy & Condiments
- 1½ tablespoons mayo, or vegan mayo
- ¼ cup crumbled Cotija, or feta cheese
Seasonings & Oils
- Extra-virgin olive oil, for brushing
- ¼ teaspoon smoked paprika, or chili powder
- ¼ teaspoon sea salt
Instructions
- Preheat the Grill: Preheat a grill to medium-high heat to ensure it’s hot enough to char the corn evenly.
- Prepare and Grill Corn: Brush the ears of corn with extra-virgin olive oil to prevent sticking and help with charring. Grill the corn for about 2 minutes on each side, turning until all sides develop nice char marks. Once grilled, remove the corn and set aside to cool slightly.
- Prepare the Dressing and Mix Salad: In a large bowl, whisk together the mayo, minced garlic, lime zest, and lime juice until combined and creamy.
- Cut Kernels and Combine: Carefully slice the kernels off the grilled corn cobs and add them to the bowl with the mayo mixture. Add the chopped scallions and stir gently to coat every kernel in the dressing.
- Add Remaining Ingredients: Fold in the crumbled Cotija cheese, chopped cilantro, diced jalapeño, smoked paprika, and sea salt. Taste and adjust seasoning if necessary.
- Serve or Chill: Serve the salad immediately for best flavor, or cover and chill until ready to serve. This salad can be enjoyed cold or at room temperature.
Notes
- For a vegan version, use vegan mayo and substitute Cotija cheese with crumbled firm tofu or vegan feta.
- If you don’t have a grill, you can roast the corn under a broiler or use a grill pan on the stovetop.
- Adjust the amount of jalapeño to control the heat level according to your preference.
- Smoked paprika adds a smoky depth; if unavailable, chili powder can be used but may alter the flavor slightly.
- This salad is best enjoyed fresh but can be stored in the fridge for up to 2 days.
