For this recipe I must give credit to Andrea Sieve, Catering and Client Relations Manager here at The Tomato Vine. She designed a Southwest buffet for a friend’s grad party this weekend and introduced me to this gem. I couldn’t stop “tasting” it. In my opinion, this salad is the next best thing to hit potluck buffets this summer. Delicious, simple, and relatively low-cost, this recipe is a spin on Mexican Street Corn. You know, the grilled corn on the cob all slathered with spicy mayonnaise, cilantro and Cotija Cheese? This salad is basically all those delicious ingredients, mixed together so you can eat it faster, and with less mess. It also makes a great accompaniment to just about anything- a taco bar, BBQ buffet, even burgers. Here is the recipe:
Mexican Street Corn Salad:
Makes about 4-6 servings
-4 large ears of corn, husk removed
(you can also substitute about 3 cups thawed frozen corn)
-3 tablespoons mayonnaise
-2+ t minced fresh jalapeno (more if you like)
-Juice and zest of 1 lime
-1/4 tsp cayenne
-1 teaspoon chili powder
-2 ounces fresh Cotija cheese, crumbled (about 1/2 cup), plus more for serving
-2 tablespoons chopped fresh cilantro, plus more for garnish
-Salt and pepper, to taste
1) Prepare corn:
-For corn on the cob: Preheat grill to medium heat. Lightly coat corn cobs with olive oil and season with salt and pepper. Place corn directly on grill until corn is cooked and starting to become charred in some spots. Allow to cool completely and cut the corn off the cob into a large mixing bowl.
-To prepare frozen corn: Thaw corn and spread out on a sheet tray. Toss with oil, salt and pepper and bake in a 375 degree oven about 10 minutes or until corn begins to brown. Allow to cool and transfer into a large mixing bowl.
2) Prepare dressing:
In a small bowl, combine mayonnaise, lime zest and juice, chili powder, jalapeno, and cayenne. Mix well.
3) Pour dressing over corn and mix until thoroughly combined. Fold in Cotija cheese and cilantro. Season to taste. Garnish with extra Cotija cheese and more cilantro. Serve immediately or serve chilled the next day.
Enjoy, and thanks Andrea!