Mexican Street Corn Salad
Who doesn't love that authentic flavor from a buttery cob of corn roasted on the open flame of the grill and smothered with chili powder, lime and, Cotija cheese? This pretty corn salad is reminiscent of a crisp bite off a cob but so much easier to make. It will be a great addition to your next summer barbecue or on a simple taco Tuesday. The recipe is below. Enjoy!
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Ingredients
- 2 Ears of Corn
- 1/2 Jalapeno Finely Diced
- 1/2 Poblano Pepper Finely Diced
- 1/4 Cup Minced Red Onion
- 1/3 Cup Chopped Cilantro
- 1 Clove Minced Garlic
- 1/4 Cup Chopped Green Onions
- 1/3 Cup Cotija or Feta Cheese
Dressing
- 1 Tablespoon of Mayonnaise
- 1/2 Tablespoon of Olive Oil
- Juice from 1 Entire Lime
- 1/2 Tablespoon of Sour Cream
- 1/3 Teaspoon of Chili Powder
- 1/4 Teaspoon of Salt
- 1/4 Teaspoon of Cayenne Pepper Optional
Instructions
- Husk the corn and wash in cold water
- Place directly on the grill grate over medium high heat
- Roll the corn as it begins to lightly brown
- Once the corn is charred lightly on all sides and you can easily prick it with a fork. you should still have juice from the kernel. Remove it and plunge it into an ice water bath.
- Holding the corn stock, slice away the kernel from the cob in long strokes of your knife. I found doing this sideways was less messy than holding the cob straight up and down.
- Break the kernels up in the bowl with your hands.
- Add all the ingredients with the exception of the cheese. Mix, them add the cheese turning the salad with one or two turns of a spoon.
- Mix the dressing and place in the refrigerator along side the salad until ready to serve.
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