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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexican Street Corn Salad Recipe

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This recipe for Mexican Street Corn Salad, by , is from Ms. Courtright's 2020-2021 Kindergarten Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sua Alonso

Category:
Category:

Ingredients:  
Ingredients:  
4 ears fresh corn, husked
Extra-virgin olive oil, for brushing
1½ tablespoons mayo
1 garlic clove, minced
Zest and juice of 1 lime
⅓ cup chopped scallions
¼ cup crumbled Cotija, or feta cheese
¼ cup finely chopped cilantro
¼ teaspoon smoked paprika or chili powder
1 jalapeño, diced*
¼ teaspoon sea salt

Directions:
Directions:
1. Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
2. In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min total
Personal Notes:
Personal Notes:
**Roast the jalapeño alongside the corn if you like.

 

 

 

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