Mexican Corn Salad

recipe

Mexican Corn Salad

by Brandi Milloy

Serving Size:

1

Total Time:

~None

About this Recipe

This salad is inspired by Mexican Street Corn, also known as Elote. Traditionally, grilled corn is coated in a creamy mixture of mayo, sour cream, or Mexican crema and topped with chili powder, lime, and cilantro. Brandi Milloy brings those flavors to this recipe aka: the salad of the summer.

Ingredients

  • 5.0 count ears of corn, with husks removed
  • 3.0 tablespoons Mayonnaise
  • 0.3333333333333333 cups crumbled feta or cotija cheese
  • 0.25 cups fresh cilantro, chopped
  • Zest and juice of 1 lime
  • 1.0 count jalapeno, seeded and diced
  • More fresh cilantro and lime wedges for serving (optional)
  • cooking oil
  • kosher salt and black pepper

Equipment

Brava metal tray

mixing bowls

serving bowl

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Starter
  • Vegetarian
  • BBQ
  • Californian
  • Gluten Free
  • Metal Tray
  • Mexican
  • Recipes
  • Salad
  • Sides
  • Summer
  • Weekend
  • Weeknight

Instructions

  1. 1

    Prep & cook corn

    • Toss corn with ½ tablespoon cooking oil, pinch of kosher salt, and arrange on Brava Metal Tray.
    • Slide metal tray into bottom shelf and press green button to begin cooking.
  2. 2

    Make dressing

    • While corn is cooking, prepare the dressing.
    • In small bowl, mix mayonnaise, zest and juice of lime, few pinches kosher salt, jalapeno, cilantro, and crumbled feta or cotija.
  3. 3

    Assemble salad & serve

    • When corn is done cooking, slice kernels off of the cob, and transfer to a large serving bowl.
    • Toss corn in dressing to evenly combine. Garnish with few more pinches fresh cilantro. Serve with plate of lime wedges if desired.