Mexican Street Corn Salad

Everywhere you turn these days there is a taco stand, a taco bar, a taco restaurant or a taco truck. And I am not complaining- bring on the tacos!! But one of my favorite things to order at these taco joints is the Mexican street corn on the cob. It is this delicious combo of mayo, cotija cheese and chili powder. I'm obsessed!! (Side note: do not order Mexican corn on the cob when on a first date- it's all sorts of embarrassing!) 

This weekend I decided to take the Mexican street corn OFF the cob and into a salad. The result was this delicious summer salad and it paired perfectly with these amazing grilled steaks my boyfriend made me on Sunday. Highly recommend this recipe- especially while corn is in season! 

Mexican Street Corn Salad 

Fridge:

1/2 cup scallions, thinly sliced

2 tbs cilantro, minced 

1 cup grape tomatoes, sliced in half

1/2 cup radishes, thinly sliced half moons

1/2 jalapeño, deseeded and minced- approx 2 tsp

1/4 cup mayonnaise 

1 cup cotija cheese, grated 

Counter:

6 fresh raw corn on cobs- kernels removed from the cob (approx 6-8 cups) 

Zest of half lime

2 1/2 tbs fresh lime juice 

1 garlic clove, minced 

Pantry:

1 1/2 tsp olive oil

3/4 tsp salt 

3/4 tsp chili powder 

Fresh pepper to taste 

Tools: 

Large mixing bowl

Small mixing bowl

Whisk

Medium sauté pan 

Wooden spoon 

Cutting board 

Chopping knife 

Measuring cups/spoons 

Heat the sauté pan over medium heat. Add the olive oil and when hot add the raw corn kernels. Cook for 10 to 15 minutes allowing the corn to get nice and toasty. You want color on some of the kernels. Add 1/4 tsp of salt and fresh pepper to taste and continue to cook, stirring every few minutes. Once they are cooked and some kernels are browned- remove from heat and allow to cool. 

In the small bowl mix together the lemon juice, lemon zest, garlic, chili powder, jalapeño, mayonnaise and 1/4 tsp of salt and pepper to taste. Whisk well and set aside to marinate for at least 20 minutes. The dressing can be made a day ahead to allow the flavors to intensify. 

In the large bowl mix together scallions, radishes, cotija cheese, grape tomatoes, cilantro, and cooled corn. Sprinkle with 1/4 tsp of salt and fresh pepper to taste. Pour the dressing on top of the salad and serve.

This makes a great side to a summer meal or you can put it on top of arugula and add some grilled steak or shrimp to make a healthy salad upgrade. Enjoy! Xo