A beautiful blend of sweet and spicy, this Mexican Street Corn Salad is made off of the cob and finished with a dash of smoky seasoning, to make it truly out of this world.
Different stroke for different folks, right? In many ways the hubs and I are polar opposites– the first example that comes to mind being that most days I’m happy living in a ‘neat mess’ while our kids are young, where he needs everything to be a hundred percent spic and span to function properly.
Still after all the years we’ve been together, we have reaffirmed what we found out on our initial blind date, that opposites really do attract. And with a little bit of effort over the years, they endure and keep on keeping things interesting. Never a dull moment around here, that’s for sure.
Another thing we are polar opposites on? Condiments, well really mostly mayonnaise. I love it, he hates it. I’m not talkin’ eat it by the spoonful love, that would even make me gag and probably worse, but if I’m having a sandwich– a sandwich isn’t a sandwich without some mayo. PB And J’s aside, of course.
The hubs on the other hand, can’t have more than the barest hint just to moisten the bread. Like you must smooth on a nice even coat, and then pretty much scrape it all off before ‘dressing’ the sandwich. It makes no sense to me, but he insists it gets the flavor in there without the unbearable texture. Whatever floats your boat, babe. Just as long as you’re packin’ your own lunches.
It’s weird though, because this aversion doesn’t translate to everything. I mean, he can go to town on a good potato salad with the best of ’em. He loves it when I pack him egg salad sandwiches for work.
BUT it leaves me with a very fine line to walk between a mayo salad studded with a few bits of potato or egg and whatever else, and trying more for the tid bits of everything else just moistened and loosely held together by a teensy bit of mayo.
Have you ever had Mexican street corn? It’s absolutely delicious, and if you haven’t yet experienced it’s awesomeness, I highly encourage you to go out and do so STAT. That being said, one of it’s fundamentals is being slathered with a bit of mayo, sprinkled with cheese, and seasoned.
I’m pretty sure my husband wanted to vomit the first time we tried it together and I got a little speck on my chin. He held it in, and did his best not to let me know since it was pre-marriage and all. Come to think of it, maybe I should have wondered a bit more why he was so quick to not want to try a bite himself. Oh well.
Fast forward a decade, and I knew he’d like the flavors if he could really give it half a chance. I just had to keep his mayo-hattin-habit in mind. Couldn’t have a random drop of mayo hit and land on his tongue and throw the whole thing off.
So I decided to adapt it, and incorporate it into another trick that seemed to please the hub’s palate. Without further adieu, I give you Mexican Street Corn Salad.
This slightly spicy Mexican Street Corn Salad is a creamy, crunchy smooth and tangy side salad all in one yummy bowl. It easily feeds a crowd, or can be halved to feed a smaller group.
Toasted corn kernels are mixed with salty Cotija cheese, a bit of diced spicy jalapenos, and fresh cilantro. Stirred in with a lightly seasoned garlic, lime, and mayonnaise-based dressing, this street corn salad is perfect for bringing to parties, for paring with grilled meats, or just for getting that yummy fix you crave– without any mess on your face.
Mexican Street Corn Salad
- 2 14 oz bags of frozen corn
- 1 tbsp olive oil
- ¼ cup mayonnaise
- 8 oz cotija cheese crumbled
- ½ jalapeno diced, seeds removed
- ½ cup finely chopped cilantro
- dash of cayenne pepper
- 3 cloves of garlic minced
- juice of one lime
- sea salt
- Pinch of smoked paprika
- Pinch of chili powder
- In a large skillet, over medium heat, add the olive oil and toast the corn-- cooking the corn for 10-12 minutes, stirring occasionally. Remove the skillet from heat and set aside.
- In a separate, large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together, until evenly combined.
- Slice the lime in half and squeeze the juices from each half into the bowl. Stir until the juice is completely incorporated.
- Stir in the corn until completely incorporated, evenly, into the salad mixture.
- Refrigerate the salad until chilled.
- When ready to serve, spoon the mixture into bowls and sprinkle with a pinch of sea salt, smoked paprika, and chili powder.