mexican street corn salad

mexican street corn salad // loveandlemons.com mexican street corn salad // loveandlemons.com

Inspiration, for me, very often comes from the farmers market. I say that a lot. And I mean it… when I have no clue what to make I like to go and see what veggies speak to me. It’s easier than coming up with an idea out of thin air and it keeps me from continually making versions of things I’ve seen on pinterest.

However, this time it wasn’t so much the veggies speaking as it was that plate. This yellow patterned Anthropologie plate said “make corn” at the same time it whispered “buy me.” Done & done.

mexican street corn salad

Yield: serves 3-4 as a side

mexican street corn salad

Ingredients

  • 3 ears of corn (about 1.5 - 2 cups kernels)
  • 1 tablespoon olive oil
  • 1 garlic clove, peeled
  • 1/2 to 1 jalapeno, roasted and chopped
  • 1/2 cup chopped scallions
  • 2-3 tablespoons mayo (I like Kewpie)
  • juice from 2-3 limes, plus extra for serving
  • 1/3 cup crumbled cotija (or feta) cheese
  • a big handful of cilantro
  • 1/2 teaspoon smoked paprika
  • salt
  • sriracha, or other hot sauce, for serving (optional)

Instructions

  1. Heat a large skillet, add the olive oil to coat the bottom. When it's very hot, add the corn, the garlic clove (whole, you'll remove it later), and a bit of salt. Once the kernels are browning on one side (30 seconds or a minute), stir and let them continue to cook for a few more minutes.
  2. Turn the heat off and stir in the chopped jalapeno, scallions, mayo, lime juice, and a bit more salt.
  3. Remove the corn from the pan and top wtih cotija cheese, a dusting of paprika, cilantro. Taste and adjust seasonings.
  4. If it's not spicy enough for you yet, add a few squirts of sriracha.

Notes

I didn't bother peeling my roasted jalapeno, I just let it blacken in a dry skillet for a few minutes on each side and then chopped it.

Kewpie mayo can be found in asian markets, but feel free to use whatever mayo you like.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.loveandlemons.com/2013/06/20/mexican-street-corn-salad/

50 comments

  1. Alyssa from livinlyssa.wordpress.com on said:

    Wow! It was like you KNEW I had fresh corn already cut off the hull sitting in my fridge waiting for a corn salad recipe to make. This has to be destiny. Guess we know what’s on my menu!

    • jeanine from loveandlemons.com on said:

      ha, yes I would call this destiny :)

      • Alyssa from livinlyssa.wordpress.com on said:

        I made this last week and actually ended up serving it cold. I was a bit nervous my boyfriend wouldn’t like it but he absolutely loved it and told me it was something I should add to the “Make again soon!” list.

        Smoke Paprika is one of my favorite spices, so I already knew I’d enjoy this! And serving it cold made it super refreshing on such a sweaty Austin evening!

        • jeanine from loveandlemons.com on said:

          ooh yay, I love it when a recipe wins over boyfriends and husbands! thanks for sharing :)

  2. Jaclyn from loveandbellinis.com on said:

    This looks amazing!!! My husband is a farmer so we get lots of sweet corn in the summer…I’m constantly coming up with different ways to use it. I love adding a bit of spice and cilantro to it. I can’t wait to try this salad out!

    • jeanine from loveandlemons.com on said:

      oh I bet you get the best veggies, lucky! Love the name of your blog, btw.

  3. my auntie loves corn so much she actually grows her own. We even get varieties like white and spotted black ones. I could really use this salad on Mexican mondays!

    • jeanine from loveandlemons.com on said:

      that sounds amazing, and so does Mexican mondays!

  4. val from dinkydoover.blogspot.com on said:

    gen-i-us. Especially for people who, um, don’t like to eat corn on the cob, this is great!

    • jeanine from loveandlemons.com on said:

      ha, my husband Jack doesn’t like to eat corn off the cob, hence the salad :)

  5. Anthropologie talks to you too? I am glad I am not the only one that goes in to just look and always walks out with a plate or knick knack. Mexican street corn is one of my favorite summertime eats. I seriously have been having fresh corn at least once maybe twice a week.

    • jeanine from loveandlemons.com on said:

      I’m weak for the knick knacks, zero control :)

  6. I make this all the time in the summer and seriously cannot get enough! Best. salad. ever.

    • jeanine from loveandlemons.com on said:

      we grilled some scallops with ours… such a great side dish for any simply grilled meat.

  7. Eileen from hampiesandwiches.blogspot.com on said:

    There had better be a mountain of fresh corn at the farmer’s market this weekend, because I need some of this as soon as possible! NOM.

  8. Pingback: Five Good Things + Newsy Bits: Friday | justb.

  9. Tieghan from halfbakedharvest.com on said:

    Yes! Yes! Yes! New favorite salad!

  10. This looks incredible, I adore sweetcorn but would never had thought to have it as a salad. I was in New York a month ago and couldn’t resist looking around Anthropologie and dreaming about all the amazing things I would buy with a lottery win!

  11. Faith from sojourn-of-faith.blogspot.com on said:

    This looks delicious! I didn’t grow up eating Mexican food, but as an adult it’s become a staple on my weekly menu. It never disappoints, and who doesn’t love homemade guacamole?

  12. Pingback: Louie Loves: Love & Lemons | SO CLUTCH

  13. phyllis nobles from desperatenglishteachers.blogspot.com on said:

    I just discovered your blog and LOVE your photography and want to make ALL of your recipes :)

    • jeanine from loveandlemons.com on said:

      :) thank you!

  14. Sue | CandlesOffMain.com on said:

    This looks delish! If I remove the cheese and mayo to make it vegan, is there anything I should substitute or do you think it will be just as good without? I don’t like vegan cheese or mayo.

    • jeanine from loveandlemons.com on said:

      I would try this recipe instead (you can alter it to use more corn, less of the other veggies, and you can change up the herbs)… but the base recipe is a creamy vegan corn salad using coconut milk: http://www.loveandlemons.com/2012/07/26/edamame-corn-succotash/

  15. Sue | CandlesOffMain.com on said:

    Love you website btw!

  16. Pingback: Weekend Notes | Camille Styles

  17. This looks like my perfect salad! Cannot wait to get some fresh corn and make this. Love the flavours!

  18. Pingback: A Little Summer Link Love - The Sweetest Occasion | The Sweetest Occasion

  19. Pingback: A little light procrastination | Tasty Belly

  20. Megan T from bancardsales.com on said:

    Oh my this looks amazing. So fresh and colorful!

  21. Pingback: Setting the Table: Festive 4th | Channeling Contessa

  22. Pingback: A Savvy HLB Week: Ground Meat | Healthy Living Blogs

  23. Pingback: Friday Finds 6:28:13 | Serious Crust

  24. Feenomenale from cookiesdelice.canalblog.com on said:

    This salad is very colorfully. Very summer!

  25. Jeanine, I am planning on making this salad tomorrow for a pre-fourth of July party (the best kind!). Do you think that it would still taste okay if I made it in the morning, refrigerated, and then served later that night? Should I add the cheese just before serving?

    • jeanine from loveandlemons.com on said:

      Hi Lauren… It should be ok, I would add the cheese just before serving. If you’re using fresh corn, I think it’ll hold up well and will retain a crunchy bite. Maybe cook the corn slightly less than you would otherwise, since it’ll get a little mushier after it sits in the fridge.

  26. Pingback: Last Minute 4th of July Recipes - Life in Sketch

  27. Pingback: :: Likes & Pins | meetmeatmikes

  28. Pingback: Reading List | Savvy Eats

  29. Pingback: Mexican Street Corn Shrimp Tacos

  30. Pingback: Recipe for Healthy Gluten-Free Diet: Grilled Mexican Street Corn Salad

  31. Pingback: Favorite Things: Love and Lemons | House on 8th

  32. Pingback: corn off the cob | butter poached

  33. Pingback: summer.

  34. Pingback: Empty The Box - The Farm Table

Post a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *