Living in San Diego means I crave Mexican food 24/7 and why wouldn’t I when we have some of the best Mexican restaurants, fast food drive-thru’s and food trucks California has to offer? It’s usually the last thing we eat before we travel, the first thing we eat when we have out of town guests and if we can’t make it out to at least one of our top choice local spots during the week, we cook it at home. One of my all time favorites is Mexican Street Corn. Corn is my perfect summer food and now that the temps are rising, we are spending more time outside and more time cooking on the grill. Nothing says summer like a backyard bbq and my favorite part about this past holiday weekend (aside from spending time with family and friends), was making this quick, easy and seriously delicious Mexican Street Corn Salad for all of them to enjoy. It was devoured.
Even better than the traditional cob style, this salad has become an automatic go-to for parties and get-togethers because it saves time, eliminates the mess, and can be made in advance. If you feel like saving even more time (who doesn’t?), go ahead and use frozen corn. Now lets talk about the ridiculous flavor that puts this perfect summer side dish over the top: charred corn, mayonnaise, cotija cheese, lime juice, jalapenos, cilantro, onion, garlic and chili powder. Just thinking about it makes me hungry and clears my sinuses right up. Let me also note that you should (at the very least) double or triple the recipe because you are definitely going to want leftovers. It is SO good cold! While the kiddos might have to sit this one out, it will surely be loved by whomever else you introduce it to. If for some reason they don’t inhale it in under 30 seconds, it’s time to get new friends. Enjoy!
Mexican Street Corn Salad Recipe:
- 1 (16 oz) bag of frozen corn or 3-4 cups fresh corn (I use frozen when short on time)
- 2 Tbsp olive oil (or vegetable oil)
- 3 Tbsp mayonnaise (light or regular)
- 4 oz Cotija cheese, crumbled (you can substitute Feta if you can’t find Cotija)
- 2 Tbsp lime juice
- 1 Tbsp finely chopped jalapeno (if you like spice, up it even more)
- 1/3 cup fresh cilantro, chopped
- 2 Tbsp chopped red onion
- 2 Tbsp chopped green onion
- 2 garlic cloves, minced
- 1/2 Tsp chili powder
- 2 chopped avocados ( I took the picture before I added the avocado but they made the dish deliciously creamy)
- salt and pepper
*If you want to up the spice factor even more you can add your favorite hot sauce to the mayo, which is what I did. 😉
Heat oil in a large skillet over medium heat. Add corn and let cook until charred, tossing occasionally (it took around 10 minutes for the corn to get a good char). Just toss, char, toss, char, toss, char until it looks damn tasty.
Next, mix together all remaining ingredients with the exception of the avocado in a medium bowl. Add the corn and toss. Gently stir in chopped avocados and you are ready to taste this flavor explosion
Refrigerate any leftovers, assuming you don’t eat it ALL!
Recipe Source: combining a little bit of this and a little bit of that from Mexican Street Corn Recipes on Pinterest. Recipe adapted from Cooking Classy