Tag: Street Corn

Mexican Dishes · Salads

Mexican Street Corn Salad

cathysmahaLeave a comment

A family backyard BBQ with grilled burgers and brats were complimented by this Mexican Street Corn Salad made by daughter, Sarah, and Richard. It was so delicious at the BBQ as well as cold the next day. We all love Mexican Street Corn and this is an easy way for all to enjoy! This Iowa girl (aka old lady) loves sweet corn!

Mexican Street Corn Salad

INGREDIENTS:
  • 8 ears of fresh corn, grilled and cut from the cob
  • about 1/4 cup melted butter
  • 1 grilled, chopped jalapeno (seeds removed)
  • 1/2 block of cotija cheese, crumbled
  • 1.5 limes, juiced
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • chopped cilantro to taste (about 1/2 cup)
  • generous sprinkle of tajin
  • generous sprinkle of chili powder
  • salt and pepper to taste
  • Sliced avocado
DIRECTIONS:
  1. Remove half of the husks and the silks from each ear of corn. Brush each ear with melted butter. Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn the corn, and cook 5 minutes more. Repeat, turning at 5-minute intervals, until the husks have grill marks on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling. Cool. Remove husks and cut corn from the cob. Place in a bowl.
  2. Chop and add the jalapeno pepper and crumbled cotija cheese to the corn.
  3. Prepare the dressing, mixing together the lime, sour cream, mayonnaise, cilantro, tajin, chili powder, salt and pepper. Pour over the corn mixture and toss. Serve with sliced avocado on the top.

Recipe created by daughter, Sarah and Richard

Appetizers · Mexican Dishes · Salads

Mexican Street Corn Salad

cathysmahaLeave a comment

What a delicious salad or dip! I’ve never had Mexican Street Corn but this is amazing! You can adjust the heat by adding more or less jalapeno. I enjoyed it as a dip as much as a salad. What a wonderful dish to share with friends and family!

Mexican Street Corn Salad

INGREDIENTS:

  • Dressing:
    • 3 tbps Greek yogurt
    • 3 tbps mayo
    • 1 large clove garlic, minced
    • 1 lime, half zested + fully juiced
    • 1/2 tsp chili powder (or Sriracha)
    • salt to taste
  • Salad:
    • 4 ears corn
    • 2 tbps butter
    • 1/2 large bell pepper, fine chop
    • 1 small jalapeño, fine chop
    • 1/2 cup cotija cheese, crumbled
    • 1/4 cup cilantro, chopped
DIRECTIONS:
  1. Grill your buttered corn on your BBQ to get those lovely black grill marks and smokey flavor.  You can also use frozen corn (heated through in some boiling water), roast in the oven or boil the ears.  Allow to cool and then slice off the kernels and add to a large bowl.
  2. In a small bowl, whisk together the Greek yogurt, mayo, garlic, lime juice, zest, chili powder + salt. Taste and adjust if needed. Sometimes I add 1/2 tsp sugar to compliment the spicy.
  3. Pour this mixture over the shaved corn and mix to combine.
  4. Note: You can substitute sour cream for Greek yogurt.

Recipe from HungryHappens