This salad. I hate to toot my own horn, but it’s definitely one of my top ten favorite recipes ever on this blog. It’s so addicting and delicious — try one bite and you will see what I mean.
We love Mexican street corn and always order some when that food truck rolls around. It’s a combination of ingredients and flavors that, honestly, I wasn’t so sure about before I tried it. But…one bite left me hopelessly hooked and this salad combines all of my favorite parts of the corn without the messy fingers. ?
I added a bite more spice here than I normally do these days because there’s no way I was saving any for kids. ? If you don’t care for spice or if you plan on feeding your kiddos this, just leave out the pepper and ground chipotle. It will still be delicious!
This is THE perfect dish to bring to a summer potluck and it pairs well with….just about anything. I made you guys a little video and I hope you enjoy! If you don’t want to grill the corn, that is fine. The corn is so sweet right now, you could seriously just make this with raw corn! I call for feta cheese instead of traditional cojita here because sometimes cojita can be hard to find. If you can get your hands on some though, by all means use it! Feta tastes just fine though.
Mexican Street Corn Salad
Course: Side Dish
Servings: 4 servings
- 5 ears corn shucked
- 1/2 cup crumbled feta cheese
- 1 bunch cilantro roughly chopped
- 1/2 whole jalapeno seeded and chopped
- 2 tbsp lime juice
- 1/4 cup sour cream
- 1/4 tsp cumin
- 1/4 tsp ground chipotle pepper
- pinch of kosher salt
Grill the corn and let cool. Remove kernels from the cob with a knife and place in a large bowl.
Add the feta, cilantro and jalapeno pepper to the bowl. Toss.
Make the dressing by whisking together the lime juice, sour cream, spices and salt. Pour over salad and toss well.
This salad can be made the night before you plan to serve it, covered in the fridge.