Mexican Street Corn Salad

We all know that I’m super picky when it comes to food, but did you know there’s one particular thing that I LOVE, but that I refuse to eat in public? That’s Corn-on-the-Cob, my friends. I just can’t deal. The only place I’ll eat it is at my parents’ house, because I know I can floss after if I need to. I’m just a disaster.

So this means I’ve missed out on the whole Mexican Street Corn thing over the past few years. Click here if you don’t know what I’m taking about, but it’s basically corn-on-the-cob rolled in a bunch of delicious toppings. I always wanted to try it when I saw it on a menu, but am too self-conscious to go after it and deal with the mess.

Well my friends Dara & Erin have saved the day! This Mexican Street Corn Salad has been my go-to Summer side dish to bring to BBQs over the past few years. It’s so delicious, and has all the flavours of Street Corn in a convenient formation that you can eat with a fork! Hooray!

This can be made by slicing corn kernels off of fresh cobs, but I usually just use frozen corn because it’s easy and still tastes so fresh. The corn gets a quick saute, and then you add the following deliciousness: garlic, green onions, cilantro, mayo, lime juice, cotija cheese (or feta), and jalapeno if you like it spicy! (I don’t).

That’s it! I ate this alongside these Chicken Tinga Tacos and was loving life. The leftovers packed up nicely for lunch the next day, and tasted great at room temperature.

Mexican Street Corn Salad

Source: How to Eat

Ingredients

  • 1 tbsp canola or vegetable oil
  • 3 cups frozen corn (or fresh corn, sliced off the cob)
  • 1/2 jalapeno, minced (if you want it spicy)
  • 1 clove garlic, minced or grated with a microplane
  • 3 green onions, chopped
  • 3 tbsp mayo
  • 1 handful cilantro, chopped
  • 2 tbsp crumbled cotija cheese (or feta)
  • juice of 1 lime

Directions

  1. Heat the oil in a skillet over medium heat, and then add corn. Cook for about 8 minutes, stirring occasionally, until the corn starts to brown. Add the jalapeno (if using) and cook for another two minutes.
  2. Remove from heat and add the rest of the ingredients: garlic, green onions, mayo, cilantro, cheese and lime juice. Stir to combine. This can be served warm, or at room temperature.