Mexican Street Corn Salad
This simple side dish, based on a popular Mexican street food, is sure to be a crowd pleaser at your next cookout. To add another layer of flavor and color, top with diced red onion, chopped avocado and chopped cherry tomatoes just before serving.
Prep Time:
15 mins.
Cook Time:
25 mins.
Yield:
4 to 6 Servings
Ingredients
- 8 ears fresh corn, shucked
- 2 tablespoons vegetable oil
- 1 cup Chipotle Mayo Sauce, recipe follows
- ¾ to 1 cup crumbled Cotija cheese
- Fresh cilantro leaves, stems removed
Corn Salad
Chipotle Mayo Sauce
- 1/2 cup Blue Plate® Mayonnaise
- ½ cup sour cream (or Mexican crema)
- 3 teaspoons lime juice
- 2 to 3 teaspoons chipotles in adobo, finely chopped
- ¼ teaspoon chili powder
- ¼ teaspoon fine sea salt
Directions
- Make Chipotle Mayo Sauce: (Makes 1 cup.) Combine mayonnaise, sour cream, lime juice, chipotles, chili powder and sea salt in a mixing bowl and stir well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
- Heat a grill pan (or outdoor grill) to medium heat.
- Use a paper towel to wipe corn with vegetable oil until lightly coated.
- Grill the corn until lightly browned.
- Cool corn, then cut corn kernels off cobs and place in medium bowl.
- Toss the corn kernels with the Chipotle Mayo Sauce and top with Cotija cheese and fresh cilantro leaves, or other toppings as desired.
