MEXICAN CORN SALAD

MEXICAN CORN SALAD image

Categories Side Sauté Fourth of July Picnic Dinner Lunch Corn Summer Potluck

Number Of Ingredients 20

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Ingredients

4 ears fresh corn, kernels cut from cob
September 4, 2015
STREET CORN SALAD
corn_salad
INFO
I have a recipe for Mexican street corn in my upcoming cookbook that will absolutely blow your mind. Seriously. Grilled on the cob, rolled in a spicy mayo with cheese and lime, a bit of cilantro and a kick of cayenne â it is one of my favorite things in there. I thought itâd be nice to have a salad version, tossing in more of my favorite corn-mates: avocado, red onion and jalapeÃ±o.
And if there is anything carby-worse for you than regular corn, itâs sweet corn. So if the kernels in my photo are looking a little lighter than yours, itâs because I went all in on giving up on life and used sweet corn.
INGREDIENTS
4 ears fresh corn, kernels cut from cob
1 1/2 tablespoons vegetable oilsalt and pepper to taste
3 tablespoons mayonnaise
1 1/2 tablespoons fresh lime juice, divided
2 cloves garlic, minced
1/2 tsp chili powder, plus a pinch for garnish
2 medium firm, ripe avocados, pitted and chopped
1/2 cup (3 ounces) finely crumbled cotija cheese, plus more for garnish
1/3 cup chopped red onion
1/3 cup lightly packed cilantro leaves, chopped
2 jalapeno peppers, stemmed, seeded and chopped
pinch cayenne pepper (optional)

Steps:

1. In a nonstick skillet or cast iron pan, heat the oil over medium-high heat. Add the corn, season with salt and pepper and cook, stirring once in a while, until slightly charred, about 8 minutes. 2. In a small bowl combine the mayo, 1 tablespoon of the lime juice, the garlic and the chili powder; set aside. 3. In large bowl gently toss the charred corn with the avocado, cotija onion, cilantro, and jalapeno. Add the mayo sauce and and gently toss. 4. Sprinkle with chili powder and a pinch of cayenne if youâre feeling ballsy, and some cotija cheese. Boom!

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