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MEXICAN STREET CORN SALAD

  • Author: Liz Sloan
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale

2 tablespoons vegetable oil

4 ears fresh corn shucked, kernels removed (about 3 cups fresh corn kernels)

Kosher salt

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


Instructions

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.


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