All Recipes

Mexican Street Corn Salad

 I’ve eaten Mexican street corn several times and I’m in love with it.  Who doesn’t love corn on the cob, slathered in mayo and topped the cheese? The only problem I have with it is it’s extremely messy and nearly impossible to eat. Seems like I can never eat it without something falling on my clothes. If you have a trick to stay clean while eating loaded corn on the cob, let me know!  I was craving the corn the other night when I thought about how great it would be to make the corn in a bowl and serve it on a picnic.  This is so delicious and much easier to eat this way and hey, Sprouts grocery store had the most wonderful sweet corn at five for $1 so how could I resist! Make sure you use mayonnaise and not Miracle Whip in this recipe.

This recipe calls for Cojita cheese which is a Mexican cheese and can usually be found in the international section of your grocery store. Cojita is dry and firm, with little taste other than saltiness and is perfect for this salad.  If you can’t find Cojita, you can substitute finely crumbled feta cheese but Cojita really is the way to go.

SALAD:

6 ears fresh sweet corn

½ cup chopped green onion

½ cup cilantro leaves, chopped

1 clove of garlic, minced

3/4 cup Cotija cheese, plus extra for topping

5-6 tablespoons mayonnaise

1 tablespoon fresh lime juice

1 teaspoon chili powder

¼ teaspoon salt

1 jalapeno pepper, diced  (optional)

Microwave corn separately, for 4 minutes each, in the husks or cook the way you like it. Using a large serrated knife, cut the bottom of the corn off and squeeze top of corn to remove the husks and silk or husk each corn, as I demonstrated on Atlanta & Co.  Cut the kernels off of each cob and place in a bowl to cool.

In a large bowl, stir together the green onion, cilantro garlic, ¾ cup Cotija cheese, mayonnaise, lime juice, chili powder, salt and jalapeno pepper, if using. Add the cut corn and stir everything until mixed.

Mexican Street Corn 2

When ready to serve, place corn in serving bowl, lightly sprinkle Cotija cheese and chili powder over the top and add a sprig of cilantro. Serve immediately or cover and refrigerate.  Can be served cold or at room temperature and lasts several days.  Enjoy!

Mexican Street Corn 3

 

 

 

Share Button