If you’ve ever wandered through a bustling street fair, you’ll know the scent of grilled corn has a way of pulling you in—like a siren’s song but without the disastrous consequences. This street corn salad captures that essence and then some, combining zesty lime, creamy cheese, and a kick of chili that dances on your taste buds, almost like a fiesta in your mouth. I swear, it’s like sunshine in a bowl, and you won’t be able to stop at just one serving (trust me, I’ve tried).
Steps
- Preheat your grill to medium-high heat. Brush the corn cobs with olive oil and grill them for about 2 minutes on each side until charred marks appear. Once done, remove the corn from the grill and set them aside to cool slightly.
- In a large mixing bowl, combine mayonnaise, minced garlic, and both the zest and juice of a lime. Stir until you achieve a smooth mixture, setting the stage for the salad’s dressing.
- Once the corn has cooled, slice the kernels off the cob and add them to the bowl with the dressing. Toss in chopped scallions, ensuring the corn is well-coated with the creamy mixture.
- Add Cotija cheese, fresh cilantro, smoked paprika, jalapeño slices, and a pinch of sea salt to the bowl. Mix everything together thoroughly, adjusting seasoning to your taste preference.
- Serve the salad immediately, or for a more developed flavor, refrigerate it for a little while before serving. Enjoy it chilled or at room temperature, perfect for picnics or cookouts.
Ingredients
- 4 ears of corn, grilled
- 3 tablespoons mayonnaise
- 2 tablespoons lime juice
- Zest of 1 lime
- 1 clove garlic, minced
- 2 scallions, sliced
- 1/3 cup Cotija cheese (or feta as a substitute)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon smoked paprika
- 1 jalapeño, diced (or use pickled jalapeños for variation)
- Sea salt, to taste
FAQ
- Can I make this Mexican Street Corn Salad ahead of time?
- Absolutely! This salad is a fantastic make-ahead option for picnics and barbecues. It can be served immediately after preparation or, for enhanced flavors, chilled for a bit before serving.
- What can I use as a substitute for Cotija cheese?
- If Cotija cheese isn’t available, feta cheese is a great alternative. It provides similar tangy and salty flavors that complement the salad well.
- How can I make this recipe vegan?
- To make this salad vegan, simply omit the cheese. The other ingredients will still provide plenty of flavor and texture.
- What dishes pair well with Mexican Street Corn Salad?
- This salad is versatile and pairs well with classic picnic dishes like veggie burgers and BBQ sandwiches. It’s also an excellent addition to Mexican-themed dinners alongside dishes like fajitas, enchiladas, or tacos.
- Are there any variations I can try with this recipe?
- For a fun twist, consider using pickled jalapeños instead of fresh ones, or try roasting the jalapeño with the corn for an extra smoky flavor. You can also stuff the salad into grilled avocados for a unique serving option.
Tips
- For a vegan twist, simply skip the cheese or use a dairy-free alternative to maintain the salad’s creamy texture.
- Consider roasting the jalapeño on the grill along with the corn to add an extra layer of smoky flavor to your salad.
- If you can’t find Cotija cheese, substitute it with feta for a similar tangy and salty flavor profile.
- Preparing this salad ahead of time and letting it chill enhances the flavors, making it an ideal dish for gatherings and picnics.
Equipment
- Grill Pan – Useful for grilling corn if you don’t have an outdoor grill.
- Citrus Zester – Needed for zesting the lime.
- Corn Stripper – Handy for removing kernels from the cob efficiently.
