Fresh Mexican Street Corn Salad (Printer-Friendly Version)
# What You'll Need:
→ Base
01 -
4 ears fresh corn, husked
02 -
Extra-virgin olive oil, for brushing
→ Dressing
03 -
1½ tablespoons mayo or vegan mayo
04 -
1 garlic clove, minced
05 -
Zest and juice of 1 lime
→ Mix-ins
06 -
⅓ cup chopped scallions
07 -
¼ cup crumbled Cotija or feta cheese
08 -
¼ cup finely chopped fresh cilantro
09 -
¼ teaspoon smoked paprika or chili powder
10 -
1 jalapeño pepper, diced
11 -
¼ teaspoon sea salt
# Let's Cook!:
01 -
Preheat grill to medium-high heat. Brush corn with olive oil and grill for 2 minutes per side, until char marks form.
02 -
In a large bowl, combine mayo, minced garlic, lime zest and juice.
03 -
Slice kernels off corn and add to the bowl with scallions. Stir to coat with dressing.
04 -
Add cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill.
# Cook's Notes:
01 -
Can roast jalapeño alongside corn if desired
02 -
Make vegan by omitting cheese and using vegan mayo
03 -
Best served fresh but can be chilled until serving