Mexican Street Corn Salad

3 cups corn kernels (about 4 ears, cut from the cob)
2 tablespoons mayonnaise
1 tablespoon lemon or lime juice
1 small red onion finely diced
2 tablespoons cotija or queso fresco or feta cheese, crumbled
1/2 teaspoon chile lime seasoning or Tajin seasoning or red pepper flakes
1 handful cilantro leaves chopped (optional)
1 jalapeno seeded and finely diced (optional)
salt and pepper to taste
Lime wedges for garnish

Cook the corn – I prefer to cook it in Instant Pot. Put 1 cup of water in Instant Pot. Place the steamer in the main pot and arrange the corn on the cob. Close the lid , vent sealed. Press Manual high 4 mins. Let NPR for 5 mins and then release the leftover pressure. Remove from cob and set aside.
Alternatively, you can boil the corn in large covered stockpot filled with boiled water for 10 minutes. Let it cool it a bit and then remove the kernels.
Shuck the corn kernels off the cob by holding it upright and carefully running the knife from top to bottom. It feels difficult do at first but kernels come off easily.
Place onion, mayonnaise, chile lime seasoning, cilantro and lemon ( or lime) juice into a large bowl. Mix everything well using a fork.
Add the corn kernels. Add the cheese. Fold in to combine. Serve in the cup garnished with lime wedges and chopped cilantro.

You can use fresh corn on the cob, frozen corn or canned corn to make this recipe.

To make it vegan, use vegan mayo and cheese.

You can skip red onion if you want to keep the salad out for extended period of time.


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