We have so much corn. So. Much. Corn.
Sometimes I get a little carried away when I see delicious, fresh produce at a farmer’s market. Something comes over me.. this feeling like I will never have fresh produce again.
This Mexican street corn salad that I found on Serious Eats is a real winner! The sweet corn, salty cojita cheese, creamy avocado, and spicy jalapeño all balance each other out into perfect bites.
Mexican street corn salad
- 2 T vegetable oil
- 3 c fresh corn kernels, (from about 4 cobs)
- Kosher salt
- 2 T mayonnaise
- 2 Cotija cheese, finely crumbled
- 1/2 c chopped scallions
- 1/2 c fresh cilantro, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 2 t garlic powder
- 1 T fresh lime juice
- 1 t chili powder, (or to taste)
Heat oil in a large skillet over high heat. Add the corn kernels, and cook until they start to char. Be sure to not move the kernels too frequently, or they will not brown. Once the corn is charred, transfer to a large bowl.
Add the rest of the ingredients to tha large bowl, and stir to combine. Add additional salt and pepper if needed.