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–+ servings
Mexican Street Corn Salad

Mexican Street Corn Salad

This Mexican Street Corn Salad is a creamy, spicy, and bright summer side dish that will become a favorite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 4 servings
Calories 250 kcal

Equipment

  • Grill pan

Ingredients
  

Corn and Dressing

  • 4 ears fresh corn husks removed
  • extra-virgin olive oil for brushing
  • 1.5 tablespoons mayo or vegan mayo
  • 1 clove garlic minced
  • 1 unit lime zest and juice
  • 0.33 cup scallions chopped
  • 0.25 cup Cotija cheese or feta cheese
  • 0.25 cup fresh cilantro finely chopped
  • 0.25 teaspoon smoked paprika or chili powder
  • 1 unit jalapeño pepper diced
  • 0.25 teaspoon sea salt

Instructions
 

Grilling and Mixing

  • Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
  • In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.

Notes

Roast the jalapeño alongside the corn if you'd like. Make this recipe vegan by omitting the cheese.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 300mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg
Keyword corn salad, Mexican Street Corn Salad, salad, summer side dish, Vegetarian
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