Description
This easy Mexican street corn salad features char-grilled corn kernels tossed with a zesty lime-mayo dressing, fresh scallions, cilantro, jalapeño, and tangy Cotija cheese. A flavorful and vibrant side dish that brings the taste of classic Mexican street corn to your table without the mess of grilling whole ears on skewers.
Ingredients
Corn and Grilling:
- 4 ears fresh corn, husked
- Extra-virgin olive oil, for brushing
Salad Dressing and Mix-ins:
- 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 the Grill: Heat a grill or grill pan to medium-high heat to prepare for grilling the corn. Ensure the grill is hot enough to give the corn a good char.
- Grill the Corn: Brush the husked ears of corn with extra-virgin olive oil to prevent sticking and enhance flavor. Place them on the grill and cook for about 2 minutes per side, turning to get even char marks all around. Once grilled, remove from heat and allow to cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayo, minced garlic, lime zest, and lime juice until smooth and well combined.
- Cut the Corn Kernels: Once the corn is cool enough to handle, carefully slice the kernels off each cob using a sharp knife and add them to the bowl with the mayo dressing.
- Mix in Fresh Ingredients: Add the chopped scallions, crumbled Cotija cheese, chopped cilantro, smoked paprika, diced jalapeño, and sea salt to the bowl. Gently stir to combine all the flavors and coat the corn evenly with the dressing.
- Season and Serve: Taste the salad and adjust seasoning if necessary. Serve immediately for the freshest flavor or chill in the refrigerator until ready to serve. This salad pairs well as a side dish for grilled meats or as a topping for tacos.
Notes
- Roast the jalapeño alongside the corn on the grill for a smoky flavor before dicing and adding to the salad if preferred.
- Make this recipe vegan by omitting the cheese or substituting with a vegan cheese alternative.