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
Author: Jeanine Donofrio
Serves: serves 3-4 as a side
Ingredients
- 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)
Instructions
- 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.
- Turn the heat off and stir in the chopped jalapeno, scallions, mayo, lime juice, and a bit more salt.
- Remove the corn from the pan and top wtih cotija cheese, a dusting of paprika, cilantro. Taste and adjust seasonings.
- 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.
Kewpie mayo can be found in asian markets, but feel free to use whatever mayo you like.
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!
ha, yes I would call this destiny 🙂
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!
ooh yay, I love it when a recipe wins over boyfriends and husbands! thanks for sharing 🙂
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!
oh I bet you get the best veggies, lucky! Love the name of your blog, btw.
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!
that sounds amazing, and so does Mexican mondays!
gen-i-us. Especially for people who, um, don’t like to eat corn on the cob, this is great!
ha, my husband Jack doesn’t like to eat corn off the cob, hence the salad 🙂
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.
I’m weak for the knick knacks, zero control 🙂
Totally into this! Yum!
I make this all the time in the summer and seriously cannot get enough! Best. salad. ever.
This looks perfect to accompany with an alfresco meal with chicken! Looks great!
we grilled some scallops with ours… such a great side dish for any simply grilled meat.
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.
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Yes! Yes! Yes! New favorite salad!
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!
The same with me. Farmer markets gives us so many posibilities. I attend a Thursday Street Market for inspirations almost each week.
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?
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I just discovered your blog and LOVE your photography and want to make ALL of your recipes 🙂
🙂 thank you!
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.
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/
Fantastic! Thanks so much for the suggestion.
Love you website btw!
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This looks like my perfect salad! Cannot wait to get some fresh corn and make this. Love the flavours!
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Yum!! This looks delicious and so pretty on that plate.
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Oh my this looks amazing. So fresh and colorful!
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This salad is very colorfully. Very summer!
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?
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.
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Hi. Tried making this salad but the cheese melted into a goo-ey mess. How long should i wait for the corn to cool down before adding the cheese? Thx.
oh weird – feta and cotija cheeses don’t really “melt” so I’ve never run into that. Let it cool until it’s room temp, and maybe reduce the mayo and that’ll help make it more fresh and crisp.
When should the garlic come out?
sorry! just pull it out before you serve!
Thanks! It was delicious!