Friday, September 19, 2025

Mexican Street Corn Salad re-run

Macey gave me a ton of corn from the farm and it is amazing!!! I asked for 12 ears and she brought me like 30 - and I really don't want it to go to waste, it's way too delicious to not eat every kernel hahaha. I figure I'll freeze some but I also remembered this fantastic recipe for Mexican Street Corn Salad, I posted the recipe back in '19 so I'm sharing it again in case you need a refresher! It takes 6-7 ears, now is a good time to make the salad seeing as I have an abundance of corn today.

Original post from July '19:

I found this recipe at melskitchencafe.com when looking for an idea for a summer side dish - I cannot even begin to tell you or describe how good this is! Everyone loves it, I actually made it twice in one week we love it so much. I did it with both fresh and frozen (unthawed) corn kernels, I prefer the texture of the fresh corn but the frozen is a very close second. It took a lot longer to get a nice golden color on the kernels (I did it in a pan, not grilled) didn't grill the corn on the cob, just cut the kernels off and cook them in a skillet as directed for the frozen corn. It took me a lot longer to get a nice golden color than the recipe states, but it's worth the little extra time. Mmmmmmmm this is the best! 


 for the corn:
  • 3 to 4 cups frozen or fresh corn kernels  OR 6 to 7 ears fresh corn on the cob
  • 1 T. butter
  • 1 T. oil
for the dressing:
  • 1/4 cup mayonnaise (I used light)
  • 1/4 cup sour cream (I used light )
  • 1/4 cup copped fresh cilantro, plus more for serving if desired
  • 2 T. lime juice
  • 1 t. chili powder
  • 1 t. salt
  • 1/4 t. ground cumin
  • 1/8 to 1/4 t. paprika (or smoked paprika)
  • pinch black pepper
for the salad:
  • 1/4 to 1/2 cup crumbled cheese (like quest fresco, cotija, or feta)
  • lime wedges or slices, for garnish if desired

                                     
Directions:

For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob. 




For the dressing:
In a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper. 


                            

Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed. 

Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.

makes 6 servings


click here for original source

9.19.23: TT front loading washer

9.19.22: thru the years


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