This zesty Grilled Mexican Street Corn Salad is quick and easy to create and makes a great party dish.
Author:Amanda MacArthur
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:Serves 4 to 6 1x
Category:Salads & Dressings
Ingredients
Scale
6 ears of corn (fresh is best, frozen is next best)
3 tbsp butter, melted
2 small limes, halved
1/2 cup mayonnaise
1 tsp smoked paprika
1 tsp chili powder
3 tbsp fresh cilantro, chopped (can also use basil)
1/2 cup cotija cheese
Instructions
Preheat grill to 400 degrees F or high. Gently pull back the husks on your corn, and remove as much of the silk as you can. Rub the ears with melted butter and sprinkle with salt and pepper, then pull the husks back over the corn.
Add corn to grill and cook for about 10 minutes. If you want a charred look, use grill gloves and peel back some of the husk and put corn directly on the grill for the last minute. That will also help burn up any leftover corn silk. Remove from the grill and let cool.
Once cooled, use a knife to cut the corn off the cob, and add to a medium mixing bowl.
Zest and squeeze your limes into the mixing bowl. Add mayonnaise, smoked paprika and chili powder and mix. Add 2 tbsp cilantro and the cotija cheese.
Toss, garnish with the remaining tbsp of cilantro, and eat right away, or refrigerate for later.
