Mexican Street Corn Salad
Mexican Street Corn Salad is easy to make and is oh, so good!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
Ingredients
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- 2 tablespoons olive oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups kernels)*
- Kosher or sea salt
- 2 tablespoons REAL mayonnaise (not Miracle Whip)
- 2 to 3 ounces cotija cheese, crumbled
- 1/2 cup finely sliced scallion, green tops only, or finely diced red onion
- 1/2 cup finely chopped fresh cilantro leaves
- 1 jalapeño pepper, seeded, stemmed and finely chopped
- 2 medium garlic cloves, minced
- 1 tablespoon fresh lime juice
- Pinch of chili powder
Instructions
- Heat oil in a large nonstick skillet or wok over high heat until shimmering.
- Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
- Mix together well the mayonnaise, cotija cheese, scallion or onion, cilantro, jalapeño, garlic, lime juice and chili powder (if using). Toss with the corn. Taste and adjust seasonings.
- Serve immediately.
Notes
Best if made with fresh corn, but you can substitute two to three cans whole kernel corn, drained well. Or you can use 1 (14 ounce) bag of frozen corn. Fresh corn is more authentic.
Find it online: https://simplygreatrecipes.com/mexican-street-corn-salad/