My son recently requested Mexican Street Corn, but eating that in true form off the cob seemed a little too messy for my Type A self. So, we whipped up this Mexican Street Corn Salad. It has all the delightful flavs – lime, chili seasoning, jalapeno, cojito – and you can eat it with a fork. Yay.
Totally use frozen corn if you do not feel like cutting the kernels off the cob. We went with fresh cause tis the season.
The dish is fab warm, room temp or cold. Serve it with your favorite grilled meats or on your next Mexican night!
Mexican Street Corn Salad
Course: SidesCuisine: MexicanDifficulty: Medium4
servings25
minutes10
minutesIngredients
1 Tbsp. canola oil
3-4 cups fresh corn removed from the cob (You may also use frozen corn, defrosted and patted dry with paper towels)
2 Tbsp. mayonnaise
Zest and juice from 1 lime
1/2 tsp. chili powder
1/4 tsp. smoked paprika
1/8 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. salt
1/4 cup fresh cilantro, chopped
1 medium jalapeno, minced
3 cloves garlic, minced
3 scallions, minced
1/2 cup cojito cheese, crumbled
Directions
- In a large pan over medium-high heat, heat up oil and coat the bottom of pan. Once the oil ripples and is hot, carefully add the corn. Spread the corn out so that it toasts evenly. Be careful as the corn kernels may pop – a bit like pop corn! After 2-3 minutes, stir the corn kernels to ensure all sides char. Cook for about 6-8 minutes, depending on how dark you want the corn to get. Remove from heat and let cool for 10 minutes.
- Meanwhile, make the dressing: In a small bowl, combine the mayonnaise, lime zest, lime juice, chili powder, paprika, cumin, black pepper and salt. Whisk together. Set aside.
- In a medium bowl, combine cooled corn, minced garlic, jalapeno, cilantro, scallions and dressing. Toss together with a spoon. Crumble cojito cheese on top and give another stir. Adjust seasonings if desired. Serve room temperature or chilled.
