Description
Ree Drummond’s Mexican street corn salad delivers a zesty fiesta of flavors straight from the heartland. Creamy, tangy, and packed with charred corn, this crowd-pleasing dish will transport you to the bustling streets of Mexico with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 4 ears fresh corn
- 1 jalapeño
- 1 garlic clove
Cheese and Herbs:
- ¼ cup crumbled Cotija cheese (or feta cheese)
- ¼ cup finely chopped cilantro
- ⅓ cup chopped scallions
Seasonings and Dressing:
- 1 ½ tablespoons mayonnaise (or vegan mayonnaise)
- Zest and juice of 1 lime
- ¼ teaspoon smoked paprika (or chili powder)
- ¼ teaspoon sea salt
- Extra-virgin olive oil, for brushing
Instructions
- Ignite the grill to a medium-high temperature (375-400°F/190-204°C), ensuring a consistent heat distribution for optimal corn roasting.
- Generously coat each corn ear with extra virgin olive oil, using a silicone brush to create an even layer that promotes caramelization and prevents sticking.
- Position corn directly on the grill grates, rotating every 2-3 minutes to achieve uniform charred marks and smoky flavor. Cook for approximately 8-10 minutes total until kernels develop a golden-brown exterior.
- Transfer grilled corn to a cutting board and allow to cool for 5-7 minutes, preventing burning when handling.
- Using a sharp chef’s knife, carefully slice kernels from the cob by standing the ear vertically and cutting downward in smooth, controlled motions.
- In a spacious mixing bowl, whisk together mayonnaise, minced garlic, fresh lime zest, and freshly squeezed lime juice until a smooth, tangy dressing forms.
- Fold roasted corn kernels into the creamy lime dressing, ensuring complete and even coating.
- Incorporate finely chopped green onions, crumbled queso fresco, freshly chopped cilantro, smoked paprika, diced jalapeño, and sea salt into the mixture.
- Gently stir all ingredients until thoroughly combined, allowing flavors to meld and develop.
- Sample the salad and adjust seasoning with additional sea salt and freshly ground black pepper to suit your taste preferences.
- Serve immediately for a warm dish or refrigerate for 30 minutes to intensify flavor profile and provide a refreshing side accompaniment.
Notes
- Char corn on a high-heat grill to unlock deep, smoky caramelization that transforms this simple salad.
- Crumbled cheese and creamy mayo create a luxurious base that perfectly balances the corn’s robust grilled flavor.
- Fresh lime, cilantro, and jalapeño inject a zesty brightness that makes each bite dance with Mexican street food excitement.
- Customize spice levels by adjusting jalapeño amounts, ensuring the salad works for every palate from mild to wild.
- Smoked paprika adds a subtle complexity that echoes the corn’s charred essence, elevating the entire dish’s flavor profile.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg