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5 from 1 vote

Mexican Street Corn Salad

Grilled corn is combined with seasoning, dressing, and cojita cheese for a salad that is perfect for summer.
Course Salads, Side Dish
Cuisine Mexican
Keyword Mexican Street Corn Salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 108kcal
Author Shelby Law Ruttan

Ingredients

  • 4 ears corn husked
  • 1 tablespoon extra virgin olive oil
  • 1½ tablespoon Everything but the Alote divided
  • ⅓ cup scallions, white and green parts chopped
  • ⅓ cup cotija cheese
  • ⅓ cup finely chopped cilantro
  • 1 jalapeno diced
  • 2 tablespoon lime juice
  • 1 clove garlic
  • 1½ tablespoon mayonnaise
  • zest of 1 lime

Instructions

  • Preheat the grill pan over medium-high heat. Brush the corn with olive oil and sprinkle with 1 tablespoon of the everything but the alote.
    Corn on the cob on a white plate with a hand shaking seasoning over top of the corn.
  • Grill for 2 minutes per side, or until char marks form. Remove the corn from the grill and set aside.
    Corn on a grill pan with blistered pieces of corn showing on top.
  • In a large bowl, combine the mayo, garlic, lime zest and juice. Set aside.
  • Slice the kernels off the corn and place in a large mixing bowl. Add the scallions, cotija, cilantro, and jalapeno. Pour the dressing over top of the salad mixture and toss to combine.
    All of the mexican street corn ingredients in a mixing bowl.

Video

Nutrition

Calories: 108kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 175mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 1mg
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