Mexican Street Corn Salad

Mexican Street Corn Salad

I had Mexican Street Corn at a Muskoka summer party and enjoyed the fun spin on corn-of-the-cob. The taste elevated run-of-the-mill corn but it was messy---and I hate mess. So I set out to find a way to capture the same flavour in a neater version of the dish. I found a few different corn salad recipes and combined them together. And so I give you my version of Mexican Street Corn Salad.

The Salad:

4 ears of corn

½ red bell pepper, chopped

¼ to ½ red onion chopped

5 green onions, chopped

1 jalapeno pepper, diced

½ avocado chopped

½ cup crumbled feta cheese

The Dressing:

4 tbsp lime juice

½ tsp ground cumin

½ tsp smoked paprika

Salt and Pepper to taste

2 tbsp sour cream

2 tbsp mayonnaise

The Garnish:

½ cup fresh cilantro

More feta cheese

Lime Wedges

Directions:

1.) Preheat your BBQ. Husk corn and place directly on the grill to cook and char corn kernels. Cool.

2.) Cut the corn off the cob and add it to a large bowl.

3.) In a small bowl, mix together the lime juice, cumin, paprika, sour cream, and mayonnaise. Set aside.

4.) Add the remaining ingredients to the bowl with the cooled corn kernels. Season with salt and pepper.

5.) Pour dressing over corn mixture and gently mix.

6.) Serve immediately.