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5 from 5 votes

Mexican Street Corn Salad [VIDEO]

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Author: Lexi

Ingredients

  • 6 ears of corn grilled
  • 1/3 cup mayo more as desired
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne more to taste
  • 1/2 teaspoon onion powder
  • 1 garlic clove grated
  • 1/4 cup chopped cilantro leaves more for garnish
  • Juice of 1/2 lime
  • Pinch fine sea salt
  • Pinch black pepper
  • Optional: 1/3 cup cotija or feta cheese more for garnish

Instructions

  • Preheat grill to medium-hot.
  • Wrap corn in individual pieces of tinfoil with 1/2 tablespoon of butter in each foil.Place on grill for 15 minutes, turning every 3 or so minutes. After 15 minutes, remove tin foil and let cook until slightly charred. Alternatively, you can boil corn instead of grilling!
  • Remove and let cool slightly. Cool enough to cut the corn.
  • Cut kernels off of the cob and place into a bowl.
  • In a separate bowl, mix together the remaining ingredients. Taste and adjust spices as desired.
  • Pour over corn, garnish, and serve.

Notes

For the Mexican Street Corn Tostadas: -1 batch homemade tortillas or store-bought tortillas (my favorite) -1 batch refried black beans -1 batch guacamole In a greased skillet over medium heat, place tortilla and cover until crispy, tossing after 30 seconds to 1 minute. Make your refried black beans and guacamole. Pile them up and enjoy! *Depending on how large your corn is, add more mayo and salt as desired. This dish should be on the creamer side.

Nutrition

Serving: 4g | Calories: 279kcal | Carbohydrates: 49.1g | Protein: 7.9g | Fat: 9.4g | Saturated Fat: 1.4g | Cholesterol: 5mg | Sodium: 181mg | Fiber: 6.6g | Sugar: 8.9g