Ingredients

  • 2 tbls vegetable oil
  • 4 ears corn, shucked and kernals removed
  • kosher salt
  • 2 tbls mayo
  • 2 ounces cotija or fet cheese
  • 1/2 cup finely sliced scallion greens
  • 1/2 cup fresh cilantro
  • 1 jalapeno, seeded and finely chopped
  • 1-2 med garlic, minced
  • 1 tbls lime juice
  • chili powder

Mexican Street Corn Salad

Side Dish

Cooking Instructions

Mexican Street Corn Salad
1. Heat the oil in a large wok or nonstick skillet over high heat until shimmering. Add the corn kernels, season to taste, toss once or twice and cook without stirring until charred on first side, about 2 mins. Toss the corn stir and let sit for 2 minutes. Continue tossing and charring until well chared all over. About 10 mins. Transfer to a large bowl 2. Add the mayo, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili powder to tatse, toss to combine. Add salt and additional chili powder to taste. Serve hot or at room temp.