Mexican Street Corn Salad (Print Version)
# Ingredients:
01 -
6-8 large ears fresh corn (approximately 6 cups), husks and silk removed
02 -
2 tablespoons salted butter, melted
03 -
1 tablespoon olive oil
04 -
1/2 cup mayonnaise
05 -
4 tablespoons fresh lime juice
06 -
1 teaspoon salt
07 -
1/2 teaspoon lemon pepper
08 -
1/2 teaspoon smoked paprika
09 -
1/4 teaspoon ground cumin
10 -
3 cloves garlic, minced
11 -
1 cup crumbled queso fresco (reserve 1/4 cup for garnish)
12 -
1 medium jalapeño pepper, seeded and diced
13 -
1 small red onion, diced
14 -
1/4 cup fresh cilantro, chopped
# Instructions:
01 -
Heat gas grill to medium or prepare charcoal grill until coals are ash white. Mix together melted butter and olive oil, then brush onto all sides of the corn. Reserve any leftover mixture.
02 -
Place buttered corn on the grill. Grill, turning regularly, for 10-12 minutes or until all sides are charred and the corn is tender. Use a sharp knife or corn stripper to remove the kernels from the cob. (Tip: Secure the corn in the center of a Bundt pan for easier cutting.)
03 -
In a medium bowl, whisk together the remaining butter and oil mixture, mayonnaise, lime juice, salt, lemon pepper, smoked paprika, cumin, and minced garlic.
04 -
Add the grilled corn kernels, 3/4 cup crumbled queso fresco, jalapeño, diced red onion, and chopped cilantro to the dressing. Mix well until evenly coated.
05 -
Serve immediately or chill until ready to serve. Garnish with the reserved queso fresco and additional cilantro, if desired.
06 -
Use two 12-ounce packages of frozen corn kernels. Thaw and pat dry. Spread in a single layer on a large sheet pan, drizzle with butter and oil mixture, and toss to coat. Roast at 425°F (220°C) for 20 minutes, stirring occasionally. Broil for 5 minutes to char. Follow from Step 4.
# Notes:
01 -
For a smokier flavor, char the corn more heavily on the grill or broil for a few extra minutes.