Mexican Street Corn Salad is so creamy and flavored with the perfect amount of spices, fresh lime juice, and zest, with a touch of crunch and a kick of jalapeno! Perfect all year long!
- 4 ears of corn , not shucked*
- 3 garlic cloves
- 1 jalapeno , seeds removed
- ¼ cup mayonnaise
- 2 tbsp lime juice , 2 large limes
- zest from one lime
- 1 red bell pepper, diced finely
- ½ tsp cumin
- 1 tbsp olive oil
- salt and pepper, to taste
- ¼ cup black beans (optional) , drained and rinsed
- ½ cup cilantro, , roughly chopped
- ¼ cup cotija cheese , garnished on top
- cumin (optional) ,to garnish
- paprika (optional) ,to garnish
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Place non-shucked ears of corn on the grill and grill until tender, approximately 10-15 minutes. If using frozen corn kernels, please see note 1.
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Allow the corn to cool for 5-10 minutes and shuck the corn. Remove the kernels, and place into a medium mixing bowl.
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Pulse the garlic cloves and jalapeno in the food processor until chopped finely. Place the mixture into the same mixing bowl as the corn kernels.
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Add the mayonnaise, lime juice, lime zest, diced red bell pepper. cumin, olive oil, black beans, and cilantro. Taste and season with salt and pepper, to taste.
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Place into a serving dish, garnish with cotija cheese and add extra cumin and paprika.
Note 1: You can use frozen corn kernels instead of fresh corn. Place a tablespoon of olive oil in a skillet and saute 3 cups of corn on high until browned and crispy.