Ah, summer—the season of sunshine, laughter, and. . .
corn! There’s just something about the juicy, sweet kernels that scream summertime bliss. I remember last July, standing barefoot in my backyard with friends, when a sudden craving for something fresh and vibrant hit me.
That’s when I stumbled upon this Mexican corn salad recipe—easy to whip up and bursting with flavors that dance on your taste buds like a fiesta.
Steps
- Preheat your grill to medium-high heat and brush the corn with olive oil. Grill each side of the corn for about 2 minutes until char marks appear, then set aside to cool.
- In a large mixing bowl, whisk together mayonnaise, garlic, lime zest, and lime juice until well combined.
- Carefully slice the kernels off the grilled corn cobs and add them to the bowl. Toss in the chopped scallions and stir well to coat the corn evenly with the dressing.
- Incorporate the Cotija cheese, cilantro, smoked paprika, and diced jalapeño into the bowl. Mix thoroughly until all ingredients are well-combined.
- Add sea salt to taste, then serve the salad immediately. Alternatively, refrigerate it for a while before serving if you prefer it chilled.
Ingredients
- 4 ears of grilled corn, kernels removed
- 3 tablespoons mayonnaise
- 1 lime, juice and zest
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 1/4 cup Cotija cheese, crumbled (or feta as a substitute)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon smoked paprika (or chili powder)
- 1 jalapeño, diced (roasted if desired)
- Sea salt, to taste
FAQ
- What ingredients are essential for making Mexican street corn salad?
- To make this salad, you will need grilled corn, mayonnaise, lime juice and zest, garlic, scallions, Cotija cheese (or feta as a substitute), cilantro, smoked paprika, jalapeño, and sea salt.
- Can I prepare this Mexican corn salad in advance?
- Yes, this salad is an excellent make-ahead option for cookouts and picnics. It can be served immediately after preparation, but it tastes even better after chilling for a bit.
- What are some serving suggestions for Mexican street corn salad?
- This salad pairs well with classic picnic dishes like veggie burgers and BBQ sandwiches. It’s also a fantastic addition to a Mexican-themed meal, complementing dishes such as veggie fajitas, enchiladas, and tacos.
- How can I make this Mexican corn salad vegan?
- To make the salad vegan, simply omit the cheese, or use a plant-based cheese alternative.
- What can I do with leftover Mexican street corn salad?
- Leftovers can be added to a DIY burrito bowl with ingredients like cilantro lime rice, guacamole, black beans, pico de gallo, and salsa.
Tips
- For a vegan twist, simply leave out the Cotija cheese or substitute it with a plant-based cheese alternative to maintain the creamy texture.
- For a deeper flavor profile, consider roasting the jalapeño along with the corn to enhance the salad’s smoky and spicy notes.
- If Cotija cheese is hard to find, feta cheese makes an excellent substitute, offering a similar tangy and salty flavor.
- Allow the salad to chill for a while before serving, as this enhances the flavors, making it a perfect make-ahead dish for gatherings and picnics.
Equipment
- Grill Pan – Useful for grilling vegetables indoors if you don’t have an outdoor grill.
- Citrus Zester – For zesting the lime effectively.
- Corn Stripper – For easily removing corn kernels from the cob.
