Mexican Street Corn Salad

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– 4 ears fresh corn, husked – Extra-virgin olive oil, for brushing – 1½ tablespoons mayo, (or vegan mayo) – 1 garlic clove, minced – Zest and juice of 1 lime – ⅓ cup chopped scallions – ¼ cup crumbled Cotija, or feta cheese – ¼ cup finely chopped cilantro – ¼ teaspoon smoked paprika or chili powder – 1 jalapeño, diced* – ¼ teaspoon sea salt

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– Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside. – In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.

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