Description
This Mexican Street corn salad is smoky, spicy, tangy and simple to throw together. A fun twist on the Mexican street vendor version of corn on the cob!
Ingredients
Scale
- 5 ears of corn, husked
- 1/4 cup mayonnaise
- juice of 1 lime
- 1/2 tsp taco seasoning
- 1/2 cup of Cotija or parmesan cheese + more for serving
- 2 tablespoons chopped fresh cilantro + more for serving
- Kosher salt, freshly ground pepper
Instructions
- Heat grill pan over medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.
- In a small bowl, whisk mayonnaise, lime juice, taco seasoning, 1/2 cup Cotija cheese and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.
Notes
- Mayo can have some funky ingredients so make sure to choose a version with recognizable ingredients. I like to use Primal Kitchen Mayo with Avocado Oil. It's pricy but we don't use mayo often so it lasts a really long time.
- If you don't want to spend time grilling corn (or it's not available).. purchase pre-packaged grilled corn from your grocer's freezer section.
