So, I usually make a very simple version of Mexican Street Corn, but Liz’s recipe like most things, is way fancier. And if you’re going to serve this to guests, why not wow everyone with your culinary skills.
FANCIER DOESN’T MEAN HARDER
Like the original version, this is relatively easy recipe to make. The only modestly time-consuming part is charring the corn kernels. And yes, you will want to use fresh corn kernels. It makes all the difference in texture and flavor. The liquid that steams from the canned or frozen versions never allow you to get a beautifully browned kernel.
MAKE THIS AS A SIDE OR TOPPING
Technically, this is supposed to be served as a warm salad. However, throw it in the fridge for a day or two and it makes an excellent addition to any taco. So, make it for a fancy dinner Saturday and keep the leftovers for Taco Tuesday.
MEXICAN STREET CORN SALAD
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 4 Servings 1x
2 tablespoons vegetable oil
4 ears fresh corn shucked, kernels removed (about 3 cups fresh corn kernels)
2 tablespoons mayonnaise
2 ounces feta or cotija cheese, finely crumbled
½ cup finely sliced scallion greens
½ cup fresh cilantro leaves finely chopped
1 jalapeno pepper seeded and stemmed, finely chopped
1-2 medium cloves garlic pressed or minced
1 tablespoon fresh lime juice from one lime
Chili powder or hot chili flakes to taste
Heat oil in large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to large bowl.
Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.