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Mexican Street Corn Salad

Feel free to make this with fresh corn if available. You will need approximately 6 cups of corn, which is about 6 large cobs, shucked with the kernels cut from the cob. The salad is delicious warm or room temperature and terrific as a leftover.
Servings 8 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 6 cups fresh or frozen (defrosted) corn, divided
  • 2 teaspoons sugar
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons ancho chile powder
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon Kosher salt
  • 2 ounces Cotija cheese, grated or crumbled (about 1/2 cup)
  • 1/4 cup roughly chopped fresh cilantro

Instructions

  1. Heat a large cast-iron or other heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of the corn and 1 teaspoon sugar; toss to combine. Cook, without stirring, 3 minutes or until corn begins to brown on bottom. Stir and cook 3 minutes or until most of the kernels are browned.
  2. Remove corn from pan and repeat with remaining 1 tablespoon oil, corn, and 1 teaspoon sugar.
  3. Combine mayonnaise, lime juice, chile powder, coriander, and salt in a medium bowl, stirring with a whisk. Add corn and cilantro; toss to combine. Sprinkle cheese over the corn.
  4. Serve warm or at room temperature.