Creamy Mexican Street Corn Salad

By harvard88

Mexican Street Corn Salad is super creamy with tons of flavor - it's everything you love about the street corner classic roasted corn in a yummy salad. It's a delicious side dish that just screams summer!

Ingredients

• 4 4 4 cups of grilled or cooked corn kernels (for seasoned corn, see below)
• 4 4 4 cups of grilled or cooked corn kernels (for seasoned corn, see below)
• 4 4 4 cups of grilled or cooked corn kernels (for seasoned corn, see below)
• 1/4 1/4 1/4 cup mayonnaise
• 1/4 1/4 1/4 cup mayonnaise
• 1/4 1/4 1/4 cup mayonnaise
• 1/2 1/2 1/2 teaspoon chili powder
• 1/2 1/2 1/2 teaspoon chili powder
• 1/2 1/2 1/2 teaspoon chili powder
• 1/2 1/2 1/2 teaspoon garlic powder
• 1/2 1/2 1/2 teaspoon garlic powder
• 1/2 1/2 1/2 teaspoon garlic powder
• 1/2 1/2 1/2 cup cotija cheese
• 1/2 1/2 1/2 cup cotija cheese
• 1/2 1/2 1/2 cup cotija cheese
• 1 1 1 tablespoon fresh chopped cilantro (or parsley)
• 1 1 1 tablespoon fresh chopped cilantro (or parsley)
• 1 1 1 tablespoon fresh chopped cilantro (or parsley)
• zest zest of one lime
• zest zest of one lime
• zest zest of one lime
• 1 1 1 tablespoon lime juice
• 1 1 1 tablespoon lime juice
• 1 1 1 tablespoon lime juice
• to salt, to taste
• to salt, to taste
• to salt, to taste
• 1 1 1 tablespoon butter
• 1 1 1 tablespoon butter
• 1 1 1 tablespoon butter
• 1 1 1 teaspoon chili powder
• 1 1 1 teaspoon chili powder
• 1 1 1 teaspoon chili powder
• 1 1 1 teaspoon garlic powder
• 1 1 1 teaspoon garlic powder
• 1 1 1 teaspoon garlic powder
• Kosher salt
• Kosher salt
• Kosher salt

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from yellowblissroad.com

Preparation

Step 1

Instructions
Cut corn from the ears. (If using grilled corn on the cob, go to step 3). 
To make the seasoned corn: Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Melt a tablespoon of butter, then stir in corn and 1 teaspoon each or garlic and chili powders and a pinch of salt. Cook, stirring every few minutes, until corn is slightly charred and golden; 8-10 minutes. Spoon into a large bowl and cool. (Can be placed in the fridge for quicker cooling time - this too less than 10 minutes for me).
Stir chopped cilantro or parsley into the cooled corn.
In a small bowl, combine mayonnaise, chili powder, garlic powder, lime juice, lime zest and a pinch of salt.
Stir the mayo mixture into the corn mixture. Stir in cotija cheese.
Chill until ready to serve. Garnish with more Cotija cheese and chopped cilantro/parsley.
This is also delicious as a dip served with tortilla chips!