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Mexican Street Corn Salad

by evh on June 17, 2015

Mexican Street Corn Salad | LocalSavour.com

Mexican Street Corn Salad ~ When corn season comes into play something delicious happens. The slightly sweet yet complex flavors, and crunchy, poppin’ kernels add something special to any dish. Usually, I am one to go for the straight-up, hot on-the-cob, slathered in butter, golden sticks of summer goodness and I could eat them until my belly is about to burst. This time, however, I wanted something slightly different. As you know, I am a fan of spicy and the humid days this last week have had me craving for fresh, crunchy salads so with these things in mind I put together a Mexican Street Corn Salad. Mexican Street Corn is usually on-the-cob bathed in cheesy, creamy, and spicy deliciousness. This time, I took the “eating work” (and some of the mess and toothpick work) out of it and tossed it all together into a salad bowl with just a touch of creaminess, extra herbs and a little jalapeño heat. Serve this warm or cold and as a side dish with anything else you might pull off of the grill. Dig in, summer is here. 

Mexican Street Corn Salad | LocalSavour.com

Fresh off-the-cob corn — yum!

jalapenos

Heat things up a bit.

Mexican Street Corn Salad | LocalSavour.com

Grab the spoons.

Mexican Street Corn Salad
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Mexican Street Corn Salad
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Ingredients
  • 4 large ears of corn
  • 1/2 cup red onion chopped
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup fresh mint chopped
  • 1 large lime juice
  • 1 Tablespoon jalapeno minced
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon ground red chili pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup cotija cheese or feta crumbled
Servings: -6 servings
Units:
Instructions
  1. Start grill on a medium high heat. Place cob of corn (husks and all) directly onto the grill. Cook for 15-20 minutes, with the lid on, rotating 2-3 times during the process. Once outside husks are dark and corn is cooked tender, remove from the grill and allow to cool for five minutes.
  2. Gently remove husks from the corn and discard. Next lay corn on the sides and cut kernels off of the cob, rotating the cob as needed. Once kernels are all removed place into a large bowl.
  3. Add onion, cilantro, mint, lime juice, jalapeño, mayonnaise, red pepper, and salt into the bowl and mix together well. Finally finish with cotija cheese and toss together gently and serve warm or chilled.
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