Mexican Street Corn Salad is super creamy with tons of flavor - it's everything you love about the street corner classic roasted corn in a yummy salad. It's a delicious side dish that just screams summer!
4cupsof grilled or cooked corn kernelsfor seasoned corn, see below
1tablespoonfresh chopped cilantroor parsley
zest of one lime
Kosher saltto taste
Cut corn from the ears. (If using grilled corn on the cob, go to step 3).
To make the seasoned corn: Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Melt a tablespoon of butter, then stir in corn and 1 teaspoon each or garlic and chili powders and a pinch of salt. Cook, stirring every few minutes, until corn is slightly charred and golden; 8-10 minutes. Spoon into a large bowl and cool. (Can be placed in the fridge for quicker cooling time - this too less than 10 minutes for me).
Stir chopped cilantro or parsley into the cooled corn.
In a small bowl, combine mayonnaise, chili powder, garlic powder, lime juice, lime zest and a pinch of salt.
Stir the mayo mixture into the corn mixture. Stir in cotija cheese.
Chill until ready to serve. Garnish with more Cotija cheese and chopped cilantro/parsley.
This is also delicious as a dip served with tortilla chips!
Creamy Mexican Street Corn Salad https://www.yellowblissroad.com/mexican-street-corn-salad/