Mexican Street Corn Salad

Mexican Street Corn Salad

4 servings


  • 5 ears corn, shucked

  • 1 tablespoon preferred vegetable oil

  • ⅓ cup mayonnaise

  • 2 tablespoons lime juice

  • ½ teaspoon fine sea salt

  • 4 lightly-packed cups torn butter lettuce

  • 4 green onions, thinly sliced

  • ½ cup chopped cilantro

  • ½ cup crumbled cotija or feta cheese

  • ½ cup SantéⓇ Chipotle Almonds, roughly chopped

  • 1 jalapeño, thinly sliced

  • Chili powder, to taste


  1. Prepare a hot grill fire or heat a grill pan over medium-high. Brush corn with oil and grill, turning frequently, until charred on all sides. Cut corn off cobs.

  2. In a small bowl whisk together mayonnaise, lime juice, and salt.

  3. In a large serving bowl toss together lettuce, corn, green onion, cilantro, cotija or feta, almonds, and jalapeño. Add dressing and toss to coat.

  4. Before serving, sprinkle with chili powder.

Noa Tidharalmonds