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Mexican Street Corn Salad

mexican street corn salad made with radishes, green onions, cilantro, cotija, lime juice, salt, pepper and chipotle mayo
  • 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

  1. 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.
  2. 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.
  3. 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.