Mexican Street Corn Salad
This Mexican Street Corn Salad is just what you need - charred corn tossed in an herby mayonnaise-base dressing with cotija cheese. Heavenly!
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Ingredients
- 4 cups corn fresh, frozen, or canned (drained if canned)
- ½ cup mayonnaise
- 1 clove garlic minced
- ½ jalapeno seeded and minced
- ½ cup fresh cilantro
- ½ teaspoon cumin
- 1 teaspoon red pepper chili flakes
- ½ cup crumbled cotija cheese
- salt and pepper to taste
Instructions
- Heat a cast iron or heavy bottom pan over high heat and once hot, char the corn in two batches. Do not overcrowd the pan. Pour corn in pan and spread evenly - let corn char for 4-6 minutes before stirring. Char on all sides, and do the second batch. Set aside.
- In a small bowl, whisk together the rest of the ingredients except the cheese and taste for seasoning.
- Fold in room temperature charred corn, crumbled cheese, and top with extra cilantro.
- Serve room temperature or chilled.
Servings: 4 cups