Mexican street corn salad
0h 10m prep
0h 20m total
easy difficulty
16 ingredients
- Corn
- 4 cups (about 5 ears, cut from the cob)
- Olive oil
- 1 tbsp
- Red bell pepper
- ½ (chopped)
- Red onion
- ½ (finely chopped)
- Fresh coriander
- ½ (chopped)
- Scallion
- 6 (chopped)
- Jalapeño pepper
- 1 (diced)
- Avocado
- ½ (chopped)
- Lime juice
- 4 tbsp (from about 2 limes)
- Ground cumin
- ½ tsp (ground)
- Smoked paprika
- ½ tsp
- Black ground pepper
- ¼ tsp
- Sea salt
- ¼ tsp
- Sour cream
- 2 tbsp (or yogurt)
- Mayonnaise
- 2 tbsp
- Cotija cheese
- ½ cup (or feta, crumbled)
Useful tools
Method
1
Cut the corn off the cob. It takes 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
2
Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we’re using high heat. If using frozen corn, you will need a couple of extra minutes to get the right charred bits.
3
Transfer the corn to a large bowl and let it cool for a couple of minutes.
4
To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
5
To serve garnish with additional cheese and cilantro, if preferred.
6
Recipe notes
1. I usually make this with feta cheese since I always have a hard time finding Cotija cheese, which is a Mexican cheese similar to feta.
2. Store in an airtight container in the fridge for 3-4 days, freezing this dish is not recommended.