A Smoky, sweet, spicy, and tangy side dish or appetizer. Serve at docktails with nacho chips or as a side dish with Fajitas or Tacos.
Easy Mexican Street Corn Salad
Smoky, sweet, spicy, and tangy!
Equipment
- 1 Large non-stick skillet
- 1 Large Bowl
Ingredients
- 2 tbsp Vegetable Oil
- 4 ears Fresh Corn (3 cups kernels) (substitute frozen corn)
- Kosher Salt (to taste)
- 2 tbsp Mayonnaise
- 2 oz Feta or Cotija cheese
- 2 tsp Chili power or flakes (to taste)
- ½ cup Finely sliced scallion greens
- ½ cup Cilantro leaves (finely chopped)
- 1 Jalapeno (seeded and finly chopped)
- 1-2 medium Garlic cloves (pressed or minced)
- 1 tbsp Fresh lime juice
Instructions
- Heat oil in a large non-stick skillet on high heat until shimmering.
- Add corn kernels, season to taste with salt.
- Toss once or twice, cook without moving until charred on one side. About 1-2 minutes.
- Toss corn, stir and repeat until charred on the second side. About 2 minutes longer.
- Continue tossing and charring, until charred all over. About 10 minutes total.
- Transfer the charred corn to a large bowl.
- Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili power/flakes and toss to combine.
- Taste and adjust seasoning with salt and chili powder.
- Garnish with extra scallion greens, cilantro, or lime slices.
- Serve immediately. (while still warm)
Notes
This recipe has many variations, so feel free to make it your own. Sometimes, I’ll add half a chopped red bell pepper or some cherry tomatoes sliced in half for extra color and flavor.
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