Enjoy all the flavors of Mexican Street Corn without the mess with this Roasted Mexican Corn Salad.
During the summer Portland has a lot of street fairs. Last weekend Jim and I hit up the Mississippi Street Fair which is one of my favorites. One of my favorite things about those street fairs is all the fun people watching (especially in Portland – always keeping Portland weird!) and the yummy food. One of the items that always seems to make an appearance at any street fair, no matter which one you go to, is Mexican Street Corn. Mexican Street Corn is slathered in mayo, seasoning and Mexican cheese and it’s grilled! So yummy!!
The only problem with it though, is that it is a little messy to eat! Now, I don’t know about you but when I eat corn on the cob I tend to get it all over my face. I’m not opposed to messy food but sometimes it’s nice not to get corn all over your face! I took all the ingredients of the Mexican Street Corn and just cut it off the cob to make Roasted Mexican Corn Salad. All the fun yummy flavors without the mess.
The first step is to slather it in mayo, yes, slather. Give it a generous dose of salt and pepper to.
Then pop it on a nice hot grill. My grill was about 400 degrees F. It will take about 10-15 minutes. Be sure and rotate it during that time so all sides get nice and charred. You will hear the corn start to pop. Remove it from the grill and allow it cool until you can handle it.
Then slice the corn off the cob.
Next you will mix the corn with lime juice, red onion, chives and Cotija cheese.
Stir it all up. It can be eaten warm or chilled.
Street Corn Salad Recipe
Mexican Street Corn Salad
- 6 ears of corn husked
- 3 Tbsp mayonnaise
- 1/2 C crumbled Cotija cheese
- 1/3 C chives diced
- 1/2 C red onion diced
- 1/4 C fresh lime juice more for garnish
- Preheat grill to 400-450 degrees F.
- Brush corn with mayonnaise
- Sprinkle with salt and pepper
- Grill corn on the grill. Close lid of grill for 10-15 minutes. Rotate several times so that all sides get done. Charring is o.k.
- Allow to cool until able to handle.
- Cut kernels off cob.
- Place kernels in a bowl and combine with lime juice, cheese, chives and red onion.
- Garnish with additional lime wedges.
- Eat warm or chilled.
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