• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

365 Days of Pinterest Recipes

  • 5 Star Recipe
  • 4 Star Recipe
  • Gluten Free
  • About Us
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram

Mexican Street Corn Salad

February 12, 2020 by Jennings Leave a Comment

I love corn, any way you make it. When I found out I had celiac, I was just thankful to be giving up gluten and not corn! Mexican street corn is absolutely delicious from a shack somewhere in Mexico, so I was excited to try to recreate the taste in a side dish. This recipe looked pretty authentic, so I gave it a shot.

Ingredients
  • 2 tablespoons butter
  • 3 cups corn (about 4 ears), cut from the cob (it’s winter, so I used frozen)
  • 1/2 jalapeno, seeded and finely diced
  • 3 tablespoons mayonnaise
  • 1 glove garlic, grated
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 1 lime, juice
  • 2 tablespoons cotija (or feta), crumbled (I used feta)
  • chili powder to taste (see note)

I’m not a fan of pre-made chili powders or taco seasonings, so I rarely use them. (I only have a jar of chili powder because I bought it on a trip to save buying multiple spices I already had.) I used cumin and cayenne instead.

Melt the butter in a heavy skillet on medium high. Add the corn and let it sit until it begins to get brown. Stir and repeat until you’ve got nice caramelization on a good bit of the corn.

Add the jalapeno — I added the garlic here as well, although the recipe adds it with the remaining ingredients. Uncooked garlic is pretty harsh and could take over the dish. Saute a minute (I did 3-4) and remove from the heat.

I mixed the remaining ingredients in a bowl and let the corn cool slightly before adding it so that the mayo didn’t just melt into oil. Toss and adjust your seasoning. Remember that limes are of varying tartness, so add a little and then adjust – you can’t take it out!

I made HALF, and added about 1/8 tsp cumin and a pinch of cayenne instead of the chili powder.

RATING: 5* – we wiped it out!

RP SERVINGS: half was 2, and we’d probably have eaten more. A full recipe would be 3-4

This is goooood! I didn’t add a lot of lime (as you know from previous posts, my husband has gotten pretty sensitive to lemon and lime in the last year). I added a good bit of cilantro. My only wish was that I’d made the full recipe! We ate it warm, and didn’t have any leftover, but I know that would be good, too.

Filed Under: 5 Star Recipe Tagged With: cilantro, corn, feta, Mexican, picnic, potluck, salad, side

Subscribe

for your weekly recipe fix.

Previous Post: « Lemon Feta Cheese Crisps
Next Post: Cauliflower Tortillas »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome, Y’all!

Jennings & Ryan are mother/daughter, and love to cook. And look at Pinterest. So we thought...Why not? At least one Pinterest recipe, with photos and a review, every day for a year. What could go wrong? Let's dig deeper →

Recent Posts

  • Korean Soybean Sprouts
  • Coffee Protein Shake
  • Copycat Carabas Bread Dip
  • Gluten Free Beer Battered Fish
  • Peanut Butter Chocolate Chip Mug Cake

Recent Comments

  • BooJenny on Fish Ceviche
  • WimJenny on Fish Ceviche

Copyright © 2021 365 Days of Pinterest Recipes on the Foodie Pro Theme