Mexican Street Corn Salad
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings/Yield: 4 Servings
Char-grilled street corn just got a lot easier to bring to a backyard cookout, and it got way easier to eat. Our Mexican street corn salad recipe takes everything you love about elotes and puts it together in one happy bowl: grilled corn! Salty, crumbly cotija! Lettuce, jalapeños, cilantro, and scallions topped with a creamy, zippy, lime-juicy dressing and a generous sprinkling of our spicy chipotle almonds. This corn salad recipe makes a wonderful vegetable side dish to serve with our grilled shrimp and pineapple rice bowls, you can fix it for family-style enchilada night, or serve it to spruce up a bag of take-out from your favorite taqueria. When you have a corn salad recipe like this one, you’ll wish every day could be Taco Tuesday.
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
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.
In a small bowl whisk together mayonnaise, lime juice, and salt.
In a large serving bowl toss together lettuce, corn, green onion, cilantro, cotija or feta, almonds, and jalapeño. Add dressing and toss to coat.
Before serving, sprinkle with chili powder.