Mexican Street Corn Salad

Shoshy Lefkovitz Shoshy Lefkovitz
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Corn salad in a whole new way! This Mexican version is based off of a common Mexican street food of grilled corn coated with a mixture of sour cream, cheese, mayo, lime, and chili powder. The sweetness of the corn combined with the salty cheese and spicy chili powder makes for an incredible burst of flavors! This salad can be enjoyed with both fresh or canned corn. Recipe developed with Sarah Goldstein.

30m 4
Easy Vegetarian Pescatarian Gluten Free Dairy

Contains: Dairy, Egg

Directions

  1. Hold each ear of corn upright in a bowl, then cut the kernels off the sides. For canned corn, strain the liquid from the can.

  2. Heat oil in a large skillet. Cook corn for five to eight minutes (closer to 10 for canned corn) until lightly charred. Transfer to a large bowl and add feta cheese and cilantro.

  3. Combine dressing ingredients in a separate bowl, then toss with cooked corn. Garnish with a little more feta, a sprinkle of chili powder, and cilantro, if desired.

Credits

Description:
Photography by Chay Berger. Styling by Faigy Cohen.

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