Mexican Street Corn Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6-8 large ears fresh corn, husks and silk removed (approximately 6 cups)
02 -
2 tablespoons salted butter, melted
03 -
1 tablespoon olive oil
04 -
1/2 cup mayonnaise
05 -
4 tablespoons fresh lime juice
06 -
1 teaspoon salt
07 -
1/2 teaspoon lemon pepper
08 -
1/2 teaspoon smoked paprika
09 -
1/4 teaspoon ground cumin
10 -
3 cloves garlic, minced
11 -
1 cup crumbled queso fresco (reserve 1/4 cup for garnish)
12 -
1 medium jalapeno pepper, seeded and diced
13 -
1 small red onion, diced
14 -
1/4 cup chopped fresh cilantro
# Instructions:
01 -
Heat a gas grill on medium or prepare a charcoal grill until coals are ash white.
02 -
Mix melted butter and olive oil. Brush the mixture on all sides of the corn, reserving any leftovers for the dressing.
03 -
Place buttered corn onto the heated grill. Grill, turning often, for 10-12 minutes, or until all sides are charred and the corn is tender. Remove kernels from the cob using a sharp knife or corn stripper.
04 -
In a medium-sized mixing bowl, whisk together the remaining butter and oil mixture, mayonnaise, lime juice, salt, lemon pepper, paprika, cumin, and minced garlic.
05 -
Add grilled corn kernels, 3/4 cup queso fresco, jalapeno, onion, and cilantro to the mixing bowl with dressing. Mix well.
06 -
Serve the salad immediately or chill until ready to serve. Garnish with reserved queso fresco and additional cilantro, if desired.
# Notes:
01 -
To make using frozen corn, thaw two 12oz packages (or one 32oz package for larger servings), pat dry, coat with butter and oil, and roast at 425°F for 20 minutes, stirring occasionally. Broil for 5 minutes at the end for a charred effect.