Mexican Street Corn Salad
Classic Mexican street corn is transformed into a fabulous side salad that makes the perfect complement to any main dish.
Serves 4
Salad:
- 6 ears of corn, in the husk
- ½ c. fresh cilantro, chopped
- ¼ c. crumbled cotija or feta cheese
Dressing:
- ¼ c. mayonnaise
- 3 tbsp. lime juice
- 1 tsp. chipotle peppers in adobo
- ½ tsp. salt
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Instructions:
- Preheat the grill to medium-high heat. Arrange the corn on the grill, and cook for 10 minutes, flipping occasionally to keep it from burning (though some char is good). Let the corn rest for 5 minutes or until it’s cool enough to shuck. Remove the kernels, and refrigerate until chilled.
- In a medium bowl, whisk together the dressing ingredients, then fold in the corn kernels. Top with the cilantro and cheese crumbles before serving.
Tip: There’s no need to soak the corn in water before grilling—just place it directly on the grill!
