Name: Mexican Street Corn Salad
Ingredients: 4 ears fresh corn, husked; extra virgin olive oil, for brushing; 1/2 tbsp mayo; 1 garlic clove, minced; zest and juice of one lime; 1/3 cup chopped scallions; 1/4 cup crumbled cojita, or feta; 1/4 cup finely chopped fresh cilantro; 1/4 tsp smoked paprika or chili powder; 1 jalepeno pepper, diced; 1/4 tsp sea salt

love and lemons

Mexican Street Corn Salad

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Servings: 4 servings

Ingredients Method Notes

Ingredients

4 ears fresh corn, husked
extra virgin olive oil, for brushing
1/2 tbsp mayo
1 garlic clove, minced
zest and juice of one lime
1/3 cup chopped scallions
1/4 cup crumbled cojita, or feta
1/4 cup finely chopped fresh cilantro
1/4 tsp smoked paprika or chili powder
1 jalepeno pepper, diced
1/4 tsp sea salt

Method

preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
In a large bowl combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.