Mexican Street Corn Salad
This easy Mexican street corn salad is the ultimate summer side dish! Lightly creamy, spicy & bright, it's a recipe you'll make again and again.
Equipment
- Grill Pan
Ingredients
- 4 ears fresh corn husked
- extra-virgin olive oil for brushing
- 1.5 tablespoons mayo or vegan mayo
- 1 clove garlic minced
- 1 lime zest and juice
- ⅓ cup scallions chopped
- ¼ cup Cotija cheese or feta cheese, crumbled
- ¼ cup fresh cilantro finely chopped
- ¼ teaspoon smoked paprika or chili powder
- 1 pepper jalapeño diced
- ¼ teaspoon sea salt
Instructions
- 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: 200kcalCarbohydrates: 22gProtein: 5gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 150IUVitamin C: 10mgCalcium: 50mgIron: 1mg
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