Description

All the flavors of Mexican street corn, only in salad form. It can be served chilled, or at room temp, so it’s percept to serve at parties.

Ingredients

Units Scale

8 ears sweet corn, shucked
1 to 2 jalapenos, minced (remove seeds for less spice)
6 green onions, green parts sliced
2/3 cup mayonnaise
1 cup cilantro, chopped (tender stems included)
Juice of 1 lime
1/4 to 1/2 cup cotija cheese, crumbled
1 tablespoon Tajin (see notes)
salt to taste

For dipping (if you want)

Tortilla chips

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Instructions

Sauté the corn: Cut the kernels off of the corn. Heat a large non-stick skillet over medium high heat. Transfer half of the corn kernels to the dry skillet. Heat stirring, occasionally, for about 3 to 5 minutes, or until the kernels are slightly charred, and cooked, but still have a nice crunch to them. Remove the cooked kernels to a baking sheet and spread out (this helps to speed up the cooling process). Repeat with the remaining half of the corn kernels.
Cool the corn: Allow the corn kernels to cool completely. A way to speed them up is by spreading them onto a baking sheet. If you have space to do so, you can pop the baking sheet into your freezer for a few minutes.
Mix: Transfer all of the ingredients to a large mixing bowl. Gently toss to combine the ingredients. Taste, and adjust the seasoning as needed.
Serve: Transfer to a serving bowl and top with cilantro, or sliced jalapenos for garnish, if desired. Serve as a side dish. This salad is good served chilled, or at room temp. TIP: serve alongside some tortilla chips, if desired – this salad also makes a delicious little dip.

Notes

Tajin: Tajin is a delicious chili lime seasoning that is traditionally sprinkled on Mexican street corn. I found mine at my local grocery store. If you don’t have any, you can either omit it, or swap it with a teaspoon or two of chili powder.