Zesty Mexican Street Corn Salad Recipe
Mexican street corn salad
Mexican street corn salad
Ingredients
- 4 tablespoons of mayonnaise
- 6 ears of corn
- Zest and juice from 2 limes
- 1 teaspoon of smoked paprika
- 2 fresh jalapeños, sliced with stems removed
- 1 small red onion, chopped
- A generous handful of chopped cilantro
- ½ cup of cotija, queso fresco, or feta cheese
Instructions
Step 1
Start by preheating your outdoor barbecue or your kitchen broiler to a medium-high heat. While that warms up, grab your ears of corn and spread a generous layer of mayonnaise over each one, ensuring they’re nicely coated. Then, sprinkle them with a good pinch of salt and pepper to enhance the flavors. Once your grill is ready, place the corn on it and let them cook for about 5 to 8 minutes. Keep an eye on them; you want to see the kernels turn a vibrant yellow and develop a few charred spots for that delicious smoky flavor. When they’re done, carefully remove the corn from the grill and set them aside to cool for a few minutes. After they’ve cooled slightly, slice the kernels off the cobs and transfer them into a bowl, ready for the next steps!
Step 2
Next, it's time to bring everything together. In your mixing bowl, add in the crumbled queso fresco, chopped cilantro, diced red onion, and a generous squeeze of fresh lime juice. Sprinkle in 1 teaspoon of salt to help elevate those flavors. Now, using a sturdy spoon or spatula, mix everything together until all the ingredients are well combined and coated in that zesty lime juice. Once you've mixed it up, take a moment to taste the salad. This is your chance to adjust the flavors — if you feel it could use a bit more brightness, add another squeeze of lime. If it needs a touch more salt, sprinkle in a little more, and mix again. You want every bite to be deliciously balanced!
Nutrition Information
My Tip
For that smoky flavor in your Mexican street corn salad, make sure to grill the corn until it has nice charred spots—this caramelization adds a depth of flavor that pairs perfectly with the creamy mayonnaise and zesty lime. Don't skip the broiler if you're indoors; just keep a close eye to avoid burning!
Leftovers
To store leftover Mexican street corn salad, place it in an airtight glass container in the fridge, where it will stay fresh for up to three days. When you’re ready to enjoy it again, gently reheat in the microwave for about 30 seconds, stirring halfway through, to keep the flavors vibrant without wilting the veggies.
Make It Your Own
For a delightful twist, try swapping the cotija cheese for crumbled avocado to give it a creamy texture while keeping it dairy-free. You can also add a sprinkle of chili powder for an extra kick!