Grilled Mexican Street Corn Salad is everything you love about street corn and then some, because it’s packed with fixin’s and you can eat it with a fork! It’s the perfect side dish for your next barbecue.
Summer means plenty of sun, relaxation, and maybe even a sandy beach if you’re lucky. Not to mention outdoor barbecues on warm evenings, with some of the freshest, best foods of the season. Golden, sweet corn tops the charts on my list of the best foods of the season, and this salad is one great way to serve it up. 🙂
There’s nothing like Mexican street corn either. Just grab a few ears of corn and rub them with a bit of paprika, and toss them on the grill until they’re smoky and charred. That’s just what I did here….and then I didn’t stop there.
I decided to cut the corn right off the cob after that. Why? Most people in my family have this thing about eating corn on the cob. Meaning they don’t like to eat it off the cob at all. I really don’t understand it, but I cut it off of the cob anyway because I’m nice like that.
It also means I can add even more fixin’s, which makes it loaded street corn. And it’s even faster and easier to eat. See that? My family did me a favor. 🙂
Once the corn is cut from the cob, you can toss it with however much of the salad fixin’s you want. I added a bit of canola oil, lime juice, red onion, cilantro, and cotija cheese, and it was sheer heaven. Add some jalapeno if you want to spice things up, too!
Maybe this isn’t authentic Mexican street corn because it’s off the cob, but it’s every bit as good and then some. Your family and guests will actually thank you for making street corn into a salad because it’s so much more easy to devour, and toothpicks aren’t even required after eating.
Looks like you’re really nice like that now, too. 🙂
More of my favorite corn recipes:
- 4 ears of corn, husks and silks removed (about 2 cups)
- 1 tablespoon paprika (depending on how spicy you want your corn)
- Juice of 1-2 limes*
- 2 tablespoons canola oil
- ¼ cup chopped red onion
- 2 tablespoons chopped cilantro
- ⅓ cup cotija or feta cheese
- salt and pepper, to taste
- Preheat the grill to medium high. Rub the ears of corn with the paprika, then place on the grill. Grill for about 15-20 minutes, turning about every 4 minutes, or until nicely charred. Remove from heat and let stand until cool enough to handle.
- Place the corn on a cutting board one ear at a time, and place on it's side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue removing the kernels until all of them have been removed. Place the corn in a medium bowl.
- Add the lime juice, canola oil, red onion, chopped cilantro, cotija cheese, salt and pepper, to taste, and toss until well combined. Taste and adjust the seasoning as necessary. Serve, and enjoy!
Recipe by Flavor the Moments.