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Mexican Street Corn Salad

Originally featured by Love and Lemons
Lightly Creamy, Spicy and Bright
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 4 each ears fresh corn, husked
  • extra-virgin olive oil, for brushing
  • 1 1/2 tbsp mayo, or vegan mayo
  • 1 each garlic clove, minced
  • 1 each zest and juice of lime
  • 1/3 cup chopped scallions
  • 1/4 cup crumbled Cotija, or feta cheese
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 tsp smoked paprika, or chili powder
  • 1 each jalapeno pepper, diced
  • 1/4 tsp sea salt

Instructions
 

  • Preheat a grill to medium-high heat.
  • Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
  • In a large bowl, combine the mayo, garlic, and lime zest and juice.
  • Slice the kernels off the corn and add to the bowl along with the scallions.
  • Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeno, and salt.

Notes

Season to taste and serve immediately or chill until ready to serve.