For years I’ve admired pictures of plump juicy Mexican street corn all smothered in Mexican spices, cilantro and cheese and served fresh off the grill. YUM! The problem…there is no way my family could eat that without making a complete and utter mess! But why deny them this tasty goodness if I don’t have to? The solution: Mexican Street Corn Salad…ALL the flavor, NONE of the mess. This salad is the perfect side dish for your next bbq, picnic or summer potluck. It’s a great combination of intense sweetness from the grilled summer corn with the heat of jalapenos and the tang of lime. Mmm! Even better, you can serve it as a side dish or alongside tortilla chips as an appetizer dip. Tasty and versatile. Love it!
Mexican Street Corn Salad
This salad is the perfect side dish for your next bbq, picnic or summer potluck. It's a great combination of intense sweetness from the grilled summer corn with the heat of jalapenos and the tang of lime. Mmm! Even better, you can serve it as a side dish or alongside tortilla chips as an appetizer dip. Tasty and versatile. Love it!
Ingredients
- 5 ears of corn grilled
- 1/2 red onion diced small
- 1/3 cup cilantro chopped
- 5-8 slices of pickled jalapenos chopped (depending on desired spice level)
- 1/2 cup Cojita cheese crumbled (Feta cheese can be substituted)
- 2 tablespoons mayo
- 2 tablespoons sour cream
- 1 lime juiced
- 1/2 teaspoon chili powder I use ancho or chipotle
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- Optional mix ins:
- 1 avocado diced
- 1-15 oz can black beans drained and rinsed
- crumbled bacon
Instructions
- Grill corn.
- In a large bowl mix together remaining ingredients (other than cheese) until well incorporated.
- Cut corn kernels from corn cobs and add to bowl with dressing.
- Stir well to combine. Add salt and pepper to taste.
- You can refrigerate it overnight to allow the flavors to meld, but for the best flavor, definitely bring it to room temp for serving.
