Mexican Street Corn Salad (Printer-Friendly Format)
Grilled corn kernels with Mexican-inspired flavors of queso fresco, jalapeño, and zesty lime dressing.
# Ingredients You'll Need:
01 -
6-8 large ears of fresh corn, husks and silk removed (approximately 6 cups of kernels)
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, with 1/4 cup reserved for garnish
12 -
1 medium jalapeño pepper, seeded and diced
13 -
1 small red onion, finely diced
14 -
1/4 cup chopped fresh cilantro
# Step-by-Step Instructions:
01 -
Preheat a gas grill to medium or a charcoal grill until the coals are ash white.
02 -
Mix together the melted butter and olive oil, then brush evenly over all sides of the corn. Reserve any leftover mixture for dressing.
03 -
Place the prepared corn on the grill and cook, turning frequently, for 10-12 minutes until the kernels are charred and tender. Remove the kernels from the cob using a sharp knife or a corn stripper.
04 -
In a medium bowl, whisk together the reserved butter and oil mixture, mayonnaise, lime juice, salt, lemon pepper, smoked paprika, cumin, and minced garlic.
05 -
Add the grilled corn kernels, 3/4 cup of queso fresco, diced jalapeño, diced red onion, and chopped cilantro to the bowl with the dressing. Mix thoroughly until evenly combined.
06 -
Serve immediately or chill until ready to serve. Garnish with the reserved 1/4 cup of queso fresco and additional cilantro if desired.
# Additional Information:
01 -
To use frozen corn, substitute with two 12 oz packages or one 32 oz package. Adjust dressing quantities as necessary.
02 -
For frozen corn, thaw and pat dry before roasting. Roast at 425°F for 20 minutes, stirring occasionally. Broil for the final 5 minutes for additional charring.