Mexican Street Corn Salad (Printable Version)
Grilled corn kernels tossed with creamy lime dressing, queso fresco, jalapeño and fresh herbs for a perfect Mexican-inspired side.
# Ingredients:
→ Main Ingredients
01 -
6-8 large ears fresh corn, husks and silk removed (about 6 cups)
02 -
2 Tbsp salted butter, melted
03 -
1 Tbsp olive oil
04 -
1/2 cup mayonnaise
05 -
4 Tbsp fresh lime juice
06 -
1 tsp salt
07 -
1/2 tsp lemon pepper
08 -
1/2 tsp smoked paprika
09 -
1/4 tsp ground cumin
10 -
3 cloves garlic, minced
11 -
1 cup crumbled queso fresco, 1/4 cup reserved for garnish
12 -
1 medium jalapeno, seeded and diced
13 -
1 small red onion, small diced
14 -
1/4 cup chopped fresh cilantro
# Steps:
01 -
Heat gas grill on medium or prepare a charcoal grill until coals are ash white. Mix together olive oil and melted butter, then brush onto all sides of the corn. Reserve any leftover mixture for dressing.
02 -
Place the prepared corn onto the grill. Grill, turning often, for 10-12 minutes or until all sides are charred and the corn is tender. Use a sharp knife or corn stripper to remove the kernels from the cob.
03 -
In a medium mixing bowl, whisk together any remaining butter and oil mixture, mayonnaise, lime juice, salt, lemon pepper, smoked paprika, ground cumin, and minced garlic.
04 -
Add the grilled corn kernels, 3/4 cup crumbled queso fresco, diced jalapeno, red onion, and chopped cilantro to the dressing. Mix thoroughly.
05 -
Serve immediately or chill until ready to serve. Garnish with reserved queso fresco and additional cilantro, if desired.
# Notes:
01 -
Using frozen corn is a practical alternative to fresh corn. Thaw the kernels and roast them at 425°F to achieve a flavorful char.