Mexican Street Corn Salad
Charred corn tossed with a creamy lime dressing, cotija, cilantro, and onion for a simple Mexican style side.
Equipment
- Grill or skillet
- Large mixing bowl
- Small bowl
Ingredients
Main Ingredients
- 4 ears fresh corn grilled or roasted, or use frozen or canned corn
- 1 cup cotija cheese crumbled, feta works as a substitute
- ½ cup mayonnaise Greek yogurt can replace part
- 2 tbsp lime juice freshly squeezed
- ¼ cup fresh cilantro chopped
- 1 tsp chili powder
- ½ cup scallions or red onion chopped
- 1 jalapeno seeded and minced, optional
- 1 pinch salt
Instructions
Cooking
- Char. Grill or pan roast the corn until lightly charred, or saute frozen kernels until toasty.
- Cut. Cool the corn a few minutes and cut the kernels from the cobs.
- Combine. Mix the kernels, scallions, jalapeno, and cilantro in a large bowl.
- Dress. Whisk the mayonnaise, lime juice, chili powder, and salt, then toss with the corn.
- Finish. Top with cotija and let the salad sit briefly before serving.
Notes
Substitutions: Use feta for cotija and Greek yogurt for part of the mayonnaise.
Tips: Toss while the corn is slightly warm so it absorbs the dressing.
Storage: Refrigerate up to 3 days. Do not freeze.
Nutrition does not include the optional jalapeno.