mexican street corn salad
Serves: serves 3-4 as a side
  • 3 ears of corn (about 1.5 - 2 cups kernels)
  • 1 tablespoon olive oil
  • 1 garlic clove, peeled
  • ½ to 1 jalapeno, roasted and chopped
  • ½ cup chopped scallions
  • 2-3 tablespoons mayo (I like Kewpie)
  • juice from 2-3 limes, plus extra for serving
  • ⅓ cup crumbled cotija (or feta) cheese
  • a big handful of cilantro
  • ½ teaspoon smoked paprika
  • salt
  • sriracha, or other hot sauce, for serving (optional)
  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.
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.
Recipe by Love and Lemons at