Mexican Street Corn Salad

By nanasally4

Ingredients

• 2 tbs vegetable oil
• 4 ears fresh corn - shucked and kernels removed to equal 3 cups
• Kosher salt
• 2 tbs mayo2 oz feta or cotinga cheese, finely crumbled
• 1/2 cup finely sliced scallion greens
• 1/2 cup fresh cilantro leaves
• 1 jalapeño pepper, seeded and stemmed, finely chopped
• 1-2 medium cloves garlic, pressed or minced on a micro plane grater ( 1-2 tsp)
• Chili powder to taste

Details

Servings 4
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

1. Heat oil in non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes
2. Toss corn, stir and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
3. Add mayo, cheese, scallions, cilantro, garlic, lime juice and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.