| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 215 | 11g | 4g | 27g |
| sugars | fibre | protein | salt |
| 9g | 3g | 7g | 0.48g |
Why I Love Mexican Street Corn Salad
One of my all-time favorite recipes to prepare, share, and utterly relish in bite after vibrant bite, is the fabulous Street Corn Salad. A true flavor fiesta, this Mexican dish packs a punch of traditional influences and a color palette as stunning as sunset on the beach of Cabo San Lucas. And while it may seem far removed from my Montana heritage, in fact, it’s not. Just as shared meals around campfires and kitchen tables hold a common thread through all cultures, so too do the ingredients we cherish from our respective environments.
A Touch of the Southwest in my Montana Kitchen
Montana, known for its vast landscapes and bountiful nature, offers many opportunities to experiment with fresh, organic ingredients, which is precisely what the Street Corn Salad recipe calls for. The vibrant, fresh corn used in this recipe can easily be likened to the cornbread that was often a staple food growing up. The idea of replacing the robust and meaty dishes that I usually cook with a lighter, zestier salad stands as an appealing change while still holding tight to that satisfying symphony that echoes the basic foundation – food cooked from scratch, using fresh local ingredients.
An Ode to Mexican Cuisine
The beauty of this delightful dish lies in its simplicity. There’s no need for elaborate cooking skills, advanced gastronomy, or exotic ingredients. It’s all about returning to the basics and allowing the ingredients to do what they do best – shine! It’s reminiscent of the popular Mexican dish, Elote, grilled corn smothered in creamy sauce and cheese, a staple street food in Mexico. Just like the revered chef Pati Jinich, who finds a way to make everyday ingredients sing in a beautiful symphony, I try to capture that magic in every recipe, especially in this Street Corn Salad.
Is there a better partner for this Street Corn Salad than a grilled Bison burger or perhaps a barbecued venison steak? It brings a refreshing balance to any grilled or heavy dish, and can be the surprising twist in your next summer BBQ party. I believe its popping color, crunch, and zesty flavors can drive instead of just following the main course.
Try this Street Corn Salad, and let’s celebrate, in all its zest and splash, the convergence of cultures and palate from my native Montana to the vibrant fiesta of Mexico.
What You’ll Need
- 6 ears of fresh corn, husked and cleaned
- 1 medium-sized red onion, finely chopped
- 2 Jalapeno peppers, seeds removed and finely chopped
- 1 bunch of fresh cilantro, chopped
- 1 cup of cotija cheese, crumbled
- 2 limes, juiced
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon of chili powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of ground cumin
- Salt and black pepper to taste
Method
Step One
Bring a large pot of slightly salted water to a boil. Add the husked and cleaned corn ears into the boiling water, reduce the heat to medium and let it cook for 10 minutes, or until the corn is tender. Once cooked, drain the corn and allow it to cool.
Step Two
After the corn is completely cooled, use a knife and cut the kernels off the cob, and put the kernels in a large bowl.
Step Three
Add the finely chopped red onion, Jalapeno peppers, and fresh cilantro into the bowl with the corn kernels.
Step Four
Next, add the cotija cheese, lime juice, mayonnaise, and sour cream into the bowl and give everything a good mix to combine all the ingredients.
Step Five
Now for the seasoning. Sprinkle over the chili powder, garlic powder, ground cumin, salt, and black pepper to taste. Toss the ingredients again to ensure the seasoning is evenly distributed throughout the salad.
Step Six
Cover the bowl and place it in the refrigerator for at least 1 hour before serving it. This allows the flavors to meld together and fully develop.
Step Seven
Take the salad out of the refrigerator, give it another good mix, and serve. Enjoy your Street Corn Salad as a great addition to your summer meals or as a standalone dish!
