Mexican Street Corn Salad

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Street Corn Salad is the perfect summer side! Mexican street corn is taken off the cob and served as a salad - all the flavor without the mess!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: Mexican

Servings:

Author: Kristin Maxwell

Ingredients

6 ears Fresh corn husked or 5 cups corn kernels
¼ cup Mayonnaise
½ teaspoon Chili powder
½ teaspoon Garlic powder
½ cup Cotija cheese plus some for garnish
¼ cup Fresh chopped cilantro plus some for garnish
Zest and juice of one lime
Kosher salt to taste
Tortilla chips for serving

Instructions

Salad

In a large bowl, combine mayonnaise, chili powder, garlic powder, lime juice, lime zest and a pinch of salt.
Stir the corn into the mayo mixture until well coated.
Stir in cilantro and cotija cheese.
Spoon into serving dish and chill until ready to serve.
Garnish with Cotija cheese, chopped cilantro and a lime wedge.

Corn

For corn kernels: Heat a large cast iron skillet over medium-high heat. Melt 2 tablespoons of butter or olive oil in the skillet and add corn, stirring to coat. Cook, stirring every few minutes, until the corn is slightly charred and golden; 8-10 minutes. Transfer to a bowl and pop in the fridge to cool for at least 10-15 minutes.
For corn on the cob: Heat a grill or grill pan at medium-high heat. Brush the ears with melted butter or olive oil and sprinkle with salt. Grill for 8-10 minutes, turning a quarter turn every couple of minutes until char marks form on all sides.

Notes

Since it is mayo-based, be sure to keep this Mexican corn salad on ice for serving at parties.
This esquites recipe will keep in a covered container in the fridge for up to 5 days.

Nutrition

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