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Mexican Street Corn Salad
Print Recipe

Mexican Street Corn Salad

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad, Side Dish

Ingredients

  • 4 cobs of corn
  • ½ cup chopped scallions
  • 1 jalapeno, deseeded and finely chopped
  • 1 clove garlic, minced
  • ¼ cup chopped cilantro
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 1 tsp red vinegar
  • ½ cup mayonnaise

Instructions

  • Shuck the corn and drizzle each cob in a little olive oil and a pinch of salt.
  • Heat a grill to 400° F. Add the corn to the hot grill and cook for about 10 minutes, turning it occasionally until tender and charred.
  • Allow the corn to cool completely, then cut the kernels from the cobs.
  • Add the corn to a large bowl along with the remaining ingredients. Stir to combine.
  • Eat immediately or store in the refrigerator until ready to serve. Enjoy!