Saturday, June 24, 2017

Mexican Street Corn Salad

Mexican Corn Street Salad
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

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.

Recipe Notes

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.

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