Mexican Street Corn Salad Recipe
-
Category
Summer
-
Cusine
Mexican
What do you need?
How to make?
Ingredients
2 tablespoons vegetable oil
4 ears fresh corn, shucked, kernels removed
Kosher salt
2 tablespoons mayonnaise
2 ounces feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater
1 tablespoon fresh juice from 1 lime
Chili powder or hot chili flakes, to taste
Directions
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.