Description
Discover how to make a zesty Mexican Street Corn Salad with fresh corn, creamy dressing, and vibrant spices. Perfect for summer gatherings or a quick flavorful meal!
Ingredients
- 4 ears fresh corn, husked
- Extra-virgin olive oil, for brushing
- 11/2 tablespoon (83 ml) s mayo, or vegan mayo
- 1 garlic clove, minced
- Zest and juice of 1 lime
- 1/3 cup (80 ml) chopped scallions
- 1/4 cup (60 ml) crumbled feta cheese
- 1/4 cup (60 ml) finely chopped fresh cilantro
- 1/4 teaspoon (1 ml) smoked paprika, or chili powder
- 1 jalapeño pepper, diced*
- 1/4 teaspoon (1 ml) sea salt
Instructions
- Warm up a grill to a medium-high setting. Lightly coat the corn with olive oil and cook on the grill for about 2 minutes on each side, or until you see grill marks. Take the corn off the heat and place it aside.
- In a big mixing bowl, blend together the mayo, minced garlic, lime zest, and lime juice.
- Cut the corn kernels away from the cob and mix them into the bowl with the mayo mixture and scallions.
- Stir everything together until well combined, then incorporate the feta cheese, cilantro, smoked paprika, jalapeño, and sea salt.
- Adjust the seasoning according to your preference and serve right away or refrigerate until you’re ready to eat.
Notes
- Coat the corn with olive oil for even cooking and to prevent stickingnLet minced garlic sit in lime juice briefly for enhanced flavor before mixing with mayonGently fold in feta to preserve its texture and prevent it from becoming mushy