MEXICAN STREET CORN SALAD RECIPE
This twist on a classic Mexican street food features charred corn kernels tossed in a creamy and zesty dressing. Perfect as a side dish or a standalone vegetarian option.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
- 2 tablespoon Olive Oil
- 2 Garlic Cloves (minced)
- 2 tablespoon Mayonnaise
- 1 tablespoon Lime Juice (I prefer fresh here)
- Chile Powder to taste
- 3 cups Fresh corn kernels
- 3 oz Feta cheese (finely crumbled)
- ½ cup Finely sliced scallions (green parts only)
- ½ cup Fresh cilantro (finely chopped)
- 2 small Jalapeño pepper (remove seeds/steams, then finely chopped)
- Kosher salt to taste
Heat the olive oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels and cook without moving until charred on one side (about 2 minutes). Toss corn, stir, and repeat until charred on the second side. Cook for a total of 10 minutes. Transfer to a large bowl.
Add the feta cheese, jalapeño, scallions, cilantro, garlic, mayonnaise, lime juice, and chile powder to the bowl and toss to combine.
Taste and adjust seasoning with salt and more chile powder to preference.
Serve immediately or chill in the fridge for 1 hour before serving!
- For more spice, you can leave the jalapeño seeds intact while chopping but this will make it SPICYYYYYY.
- If you want to make this dish vegetarian, try substituting the mayonnaise with Greek yogurt or a vegan mayo
- You can also serve this salad with tortilla chips or on top of tacos.
Keyword mexican street corn salad