Simple Recipes for Every Day
Mexican Street Corn Salad
- Serves: 6
- Prep Time: 15 min
- Cook Time: 15 min
Ingredients
- 4 cups fresh or frozen corn kernels (from 6 ears corn)
- ⅓ cup diced radishes (about 4-5)
- 4 green onions, chopped
- ¼ cup roughly chopped fresh cilantro leaves, plus more for garnish
- ⅓ cup crumbled Cotija cheese, plus more for garnish
- 1 tablespoon lime juice (from 1 lime)
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ⅓ cup Chipotle Mayonnaise
- ¼ teaspoon chipotle chili powder (optional)
Method
- Preheat the grill to medium heat. Place the corn on the grill. Cover and cook, turning every 2-3 minutes, until kernels are tender, about 15 minutes total. Remove from the grill and let cool slightly.
- Using a sharp knife, cut the kernels off the cobs. Transfer the corn kernels to a large bowl. Add the radishes, green onions, cilantro, Cotija cheese, lime juice, salt, pepper, and chipotle mayonnaise and toss to combine.
- Garnish with additional Cotija cheese, cilantro and chipotle chili powder, if using.
Notes
To make this salad with Boiled Corn:
Bring a large pot of water to a boil over high heat. Add the corn and cook, stirring occasionally until tender and bright yellow, 5-6 minutes. Drain the corn and let cool slightly, then do steps 2 & 3 above.
To make this salad with Frozen Corn:
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Once the oil is glistening, add the corn and spread out into a single layer. Allow the corn to cook, undisturbed, until it begins to brown, 4-5 minutes. Stir the corn and cook for another 2 minutes, until warmed through. Remove from heat and allow the corn to cool slightly, then do steps 2 & 3 above.