Simple Recipes for Every Day
Mexican Street Corn Salad with Chipotle Crema
- Serves: 6
- Prep Time: 10 min
- Cook Time: 15 min
Ingredients
- 6 ears corn of corn, about 4 cups
- 1/4 cup finely diced radishes
- 1/2 bunch green onions, roughly chopped
- 1 Tbsp lime juice, from 1 lime
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1/3 cup chipotle mayo
- 1/4 cup roughly chopped cilantro leaves
- 1/4 cup crumbled cotija cheese
- 1/4 tsp chipotle chili powder (or regular chili powder)
Method
To make this salad with Grilled Corn: Heat a grill on high for 10 min. Husk the corn, completely removing the silky hairs and lay the corn directly on the hot grill. Once the corn begins to char, flip it to the other side. Continue flipping until the corn is charred on all sides, about 10 minutes total. Remove the corn from the grill and allow it to cool. Once the corn has cooled completely, use a sharp knife to remove the kernels from the corn.
To make this salad with Boiled Corn: Bring a large pot of water to a boil over high heat. Husk the corn, completely removing silky hairs. Boil the corn cobs for 8 minutes before removing them from the water, set aside to cool. Once the corn has cooled completely, use a sharp knife to remove the kernels from the corn.
To make this salad with Frozen Corn: In a large skillet, set over high, heat 1 tablespoon of vegetable oil over high heat. Add 4 cups of frozen corn and spread them out into a single layer. Allow the corn to cook over high heat until it begins to char. Stir corn and cook for another 2 minutes. Remove the pan from the heat and allow the corn to cool completely before using in the salad.
Assemble the salad:
In a medium sized bowl combine the corn kernels with the radishes, green onions, lime juice, salt and pepper. Toss the corn mixture with chipotle crema until completely coated. Add a little more if desired. Sprinkle the salad with cilantro, cotija and chipotle powder.