Mexican Street Corn Salad
Side dishes are having a moment, am I right? This summer might as well be dubbed the “Summer of the Side Dish” because I outdid myself again with my new favorite side dish, nay, any dish, Mexican street corn salad.
First of all, let’s talk about my undying love for cooking corn during the summer months. If you haven’t already tried my favorite corn-centric side dishes like classic confetti corn and lemon and basil confetti corn, I highly recommend you do so! But I’m particularly fond of this dish that riffs off classic Mexican street corn or elote. If you’re a fan of corn, all things creamy, cheesy and spicy, then this is your recipe!
This dish is deceptively easy to throw together. It's not only a dish that looks (almost) too pretty to eat, but it's quite literally an explosion of zesty, Mexican flavors in your mouth. Creamy mayo, bright lime and cilantro, crunchy green onions and charred corn, salty cotija crumbles and a hint of spicy jalapeños and chili powder create for one perfect bite.
Give it a whirl and experience the obsession for yourself!
Mexican Street Corn Salad
Serves 4-6
Ingredients
2 tablespoons extra virgin olive oil
4 ears of corn, kernels removed
1/4 cup mayo
1/4 cup crumbled cotjia plus more for topping
1/4 cup cilantro, chopped
Juice of one lime
4 green onions, thinly sliced
1 jalapeño, seeded and minced
2 teaspoons chili powder
1 teaspoon salt
Directions
Heat oil in a skillet over high heat. Add corn kernels and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Serve immediately.
