Mexican Street Corn Salad

Ever have Mexican street corn on the cob? It is so delicious and can easily be turned into a salad. What I love most about it is how everyday, simple ingredients come together to create something that feels a little unexpected. The corn is naturally sweet, especially when it’s cut fresh off the cob and just a little charred.  Add in the creamy coating of lime and mayo, a sprinkle of salty cheese, and just a hint of chili—and suddenly it’s not just corn anymore. It’s interesting. It keeps you going back for another bite to figure out what you’re tasting- and full of flavor in every bite. I vary my recipe by adding a chopped, charred red bell pepper to add a bit of color. This recipe makes about 15 servings. Reduce by half for 6-8 servings

6-8 ears of fresh corn (or 4 packages of frozen corn, including 2 of Bird's Eye charred corn)

optional: 1 red bell pepper

6 scallions

1/3 cup chopped red onion

4 T mayo

2 garlic cloves, grated

zest and fresh juice of 2 limes (if your limes are not juicy enough, add another lime)

1/4 tsp salt

1/2 cup crumbled cotija cheese (or feta if you can't find cotija)

1/3 cup chopped cilantro

1 seeded, chopped jalapeno or 8 rings of pickled jalapeño, without seeds, chopped.

1/2 tsp chili powder or smoked paprika

Mexican Street Corn Salad 

1. Prepare ears of corn by brushing with olive oil and then put on a grill to lightly char. You can skip this step and just prepare corn on the cob as you typically do by steaming in a small amount of boiling water.

2. If you choose to add the optional red bell pepper, char the pepper halves on the grill or place under your broiler until skin blisters.

3. Cut the kernels off the corn and place in a large mixing bowl.

4. Chop the optional red bell pepper and add to the bowl.

5. Cut off the white part of the scallions and chop the rest. Add to bowl.

6. Add chopped cilantro and jalapeños to bowl. Mix all ingredients together.

7. Crumble the cotija cheese into tiny crumbles, almost powdered. Sprinkle over the corn mixture.

8. In a small mixing bowl, whisk the mayo, salt, lime zest, lime juice, and chili powder together. Pour over corn mixture and mix thoroughly. Pour into a serving bowl and sprinkle the top with some extra chopped scallions and some dashes of chili powder.

9. Chill if serving as a salad. This can also be warmed and served as a side dish of Mexican street corn.