A delightful culinary journey with Mexican Street Corn Salad, combining the sweetness of fresh corn with a tangy, creamy dressing and a touch of heat.
20 minutes
A delightful culinary journey with Mexican Street Corn Salad, combining the sweetness of fresh corn with a tangy, creamy dressing and a touch of heat.
tablespoons
Fresh Corn Kernels, shucked, kernels removed
cups
to taste
Cotija Cheese, finely crumbled
0 oz
Scallions, finely sliced, green parts only
cups
Cilantro, finely chopped
0 oz
Jalapeño Pepper, seeded and stemmed, finely chopped
each
Garlic Clove, pressed or minced on a Microplane grater
teaspoons
tablespoons
Lime Juice, fresh juice from 1 lime
tablespoons
to taste
1. Heat Vegetable Oil
Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat until it shimmers.
2. Cook Corn Kernels
Add the corn kernels to the skillet, season them with a pinch of kosher salt, and toss to combine. Let the corn sit undisturbed for about two minutes to allow one side to char. After two minutes, toss the corn and let it char on the other side. Continue tossing and charring the corn for about ten minutes in total, ensuring an even golden-brown color all over.
3. Combine Ingredients
Transfer the charred corn to a large bowl. Add the crumbled Cotija cheese, finely sliced scallions, chopped cilantro, jalapeño, and minced garlic.
4. Add Dressing
Stir in the mayonnaise and fresh lime juice.
5. Season and Serve
Sprinkle with chili powder or hot chili flakes to your taste. Toss everything together to combine well. Taste the salad and adjust the seasoning if needed. Serve immediately.
Incorporate mayonnaise, cotija cheese, chili powder, and a squeeze of lime for an authentic flavor. Add minced garlic and chopped jalapeño for extra kick. Garnish with extra cheese and cilantro.
Include grilled chicken, shrimp, or steak cut into bite-sized pieces. Add black beans or chickpeas for a vegetarian protein boost. Choose a dressing that complements your choice of protein, like a chipotle lime dressing for chicken or a balsamic reduction for steak.
Swap lime juice for rice vinegar and soy sauce. Add edamame, shredded carrot, and sliced green onions. Garnish with sesame seeds and cilantro or Thai basil.
Swap cilantro for fresh parsley and mint. Add diced cucumber, cherry tomatoes, and feta cheese. Dress with a combination of olive oil, lemon juice, garlic, and oregano.
For a smokier flavor, grill the corn directly on the grill grates.
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