Last month at supper club one of the side dishes was a Mexican street corn salad, and it was phenomenal.  I was still thinking about it this week when we decided to grill out with CD and Holly.  I found a recipe online, and kept obsessing about eating it, so I finally told Hunter that I was making this and didn’t care about what else we ate!

Mexican Street Corn Salad

Ingredients:

• 2 T vegetable oil
• 5 ears fresh corn, shucked
• Salt and pepper, to taste
• 2 T mayonnaise
• 2 oz queso fresco, crumbled
• 1/2 C green onion, sliced
• 1 clove garlic
• 1/2 C cilantro leaves, finely chopped
• 1 jalapeño pepper, seeded and chopped
• Juice of 1/2 lime
• Chili powder, to taste

I’m not really sure this counts as a salad, but let’s go with it.  Start by washing, and cutting the kernels off the ear of corn.  CD taught me a trick to put a small bowl upside down in another, bigger bowl, and to use the small bowl to hold the corn while you cut the kernels off.  This actually helped them not fly around the kitchen.

Pour the oil in a pan and heat over medium heat.  Add the corn kernels, and season with some salt and pepper.  Let the kernels cook ~10 minutes getting some char on the corn, then put into a large bowl.

Add the mayo, cheese, green onions, cilantro, jalapeño, garlic, lime juice, and chili powder to the bowl and stir well.  Taste and add more seasoning as needed.  Serve immediately.

Edits: The recipe actually called for cotija cheese, but the closest I could find at our grocery store was shredded queso fresco.  I think it would have been a little better if the cheese was crumbled, and not just shredded, but you still got the flavor in each bite.