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.
Ingredients
- 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
Instructions
- 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!
Notes
- 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.