Ah, summer—the season of sunshine that makes you want to dance barefoot in the grass. As soon as the sun peeks through the clouds, my craving for something fresh and vibrant kicks in. Enter the easy summer corn salad, a dish that sings with the sweetness of fresh corn and the zing of lime, all tossed together in a medley that feels like a picnic in a bowl.
Steps
- Preheat your grill to medium-high heat. Lightly brush corn cobs with olive oil and grill them for about 2 minutes on each side until they have char marks.
- Once grilled, set the corn aside to cool slightly. In a large bowl, mix together mayonnaise, minced garlic, lime zest, and lime juice to create the dressing.
- Cut the kernels off the cooled corn cobs and add them to the bowl with the dressing. Include chopped scallions and stir everything to ensure the corn is well-coated.
- Add Cotija cheese, chopped cilantro, smoked paprika, and finely chopped jalapeño to the corn mixture. Sprinkle with sea salt, mix thoroughly, and adjust seasoning to taste.
- Serve the salad immediately for a fresh taste or refrigerate it for a while to allow flavors to meld, making it a great option for preparing ahead of time.
Ingredients
- Grilled corn on the cob
- 3 tablespoons mayonnaise
- Zest and juice of 1 lime
- 1 clove garlic, minced
- 2 scallions, thinly sliced
- 1/4 cup Cotija cheese (or feta as a substitute)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon smoked paprika (or chili powder)
- 1 jalapeño, diced (or use pickled jalapeños)
- Sea salt to taste
FAQ
- Can I make this Mexican street corn salad ahead of time?
- Yes, this salad is an excellent make-ahead dish. It can be prepared in advance and chilled before serving, making it perfect for picnics and cookouts.
- What can I use if I can’t find Cotija cheese?
- If Cotija cheese is unavailable, you can substitute it with feta cheese, which will provide a similar tangy and salty flavor.
- Can I make this recipe vegan?
- Absolutely! To make this recipe vegan, simply omit the cheese or use a vegan cheese alternative.
- How should I serve leftover Mexican street corn salad?
- Leftovers can be added to a DIY burrito bowl with cilantro lime rice, guacamole, black beans, pico de gallo, and salsa for a delicious meal.
- What are some good dishes to pair with Mexican street corn salad?
- This salad pairs well with veggie burgers, BBQ sandwiches, and can accompany Mexican-themed dinners like fajitas, enchiladas, or tacos.
Tips
- For a vegan version of this salad, simply leave out the cheese or substitute it with a plant-based alternative for a dairy-free option.
- To enhance the flavor, consider roasting the jalapeño pepper alongside the corn. This will add an extra layer of smoky taste to your salad.
- If you can’t find Cotija cheese, feta cheese makes a great substitute. It will still provide the tangy and salty flavor that complements the corn.
- Prepare the salad ahead of time and let it chill for a while before serving. This allows the flavors to meld together, making it even more delicious for your cookout or picnic.
Equipment
- Grill Pan – Useful for grilling vegetables indoors if you don’t have access to an outdoor grill.
- Zester – For zesting the lime effectively.
- Chef’s Knife – A good quality knife for cutting corn kernels off the cob and chopping other ingredients.
