Mexican Street Corn Salad

The sweet corn is here, the sweet corn is here! Traditionally served on a stick and grilled, this recipe is in salad form – perfect for your next barbecue! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Side Dish
Cuisine Mexican
Servings 8 servings
Calories 121 kcal

Ingredients
  

  • ¾ cup parmesan cheese grated
  • ¾ cup cotija cheese or feta cheese, crumbled
  • 2 tbsp mayonnaise
  • 1 red onion* finely chopped
  • juice of 1 lime fresh-squeezed
  • ½ cup parsley* or cilantro*, chopped
  • 1 tsp chili powder more to taste
  • 4 ears sweet corn*
  • 1 tbsp olive oil more as needed

Instructions
 

  • After shucking, carefully cut the corn off of the cobs.
  • In a large bowl, combine cheeses, mayonnaise, onion, lime juice, herbs, and chili powder.
  • Add olive oil to skillet. Once hot, add the corn. Turn every 2 minutes until some of the corn is blackened, 6-8 minutes total.
  • Remove from skillet and fold it into the other ingredients. Salt and pepper to taste. Best served warm.

Notes

Adapted from RachelRayShow.com

Nutrition

Calories: 121kcalCarbohydrates: 3gProtein: 6gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 20mgSodium: 336mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 526IUVitamin C: 6mgCalcium: 190mgIron: 1mg
Keyword cheese, cilantro, onion, parsley, sweet corn