It may seem a bit early in the season to be sharing a recipe featuring corn but I just couldn’t help myself. Two reasons for this –
1. It SO felt like summer this past weekend. And summer equals barbecue. And barbecue equals corn.
2. My daughter’s new favourite food – corn. Hence – if I want her to eat something, throw in some corn.
This salad is a take on the traditional Mexican street corn found on the menu of one of our favourite local Mexican spots. The combo of creamy mayo, salty feta, spicy jalapeño, and sweet corn make it utterly irritable. So much so that I highly suggest you double or triple this recipe. You have been warned.
Make it now with canned corn, make it in a couple months with fresh corn off the cob, heck – make it in the winter with frozen corn. And trust me, you will want to freeze some corn for this salad.
Mexican Street Corn Salad
Salad, Side Dish
Adapted from Closet Cooking
- 3 Cups canned corn (drained)
- 1 Tbsp canola oil
- 1/2 jalapeno (seeds and ribs removed) (chopped)
- 1 clove garlic (minced)
- 3 green onions (chopped)
- 3 Tbsp low fat mayo
- 1 handful cilantro (chopped)
- 2 Tbsp feta (chopped)
- 1 lime (juiced)
While this recipe is delicious with fresh corn when it is in season, it also works great with canned corn. So you can enjoy this salad year round! If you like a bit more heat, feel free to double the jalapeno or leave the ribs and seeds intact. This salad is great on it's own or as a side dish for grilled meat or fish.
||Preheat a large skillet over medium high heat and add canola oil. |
||Add corn and let it sit until it begins to brown and then stir once and let it sit again. Continue to do this for about 8 minutes. Add jalepeno and cook for another two minutes. |
||Remove from heat and add remaining ingredients and stir until all the ingredients are mixed evenly throughout. Serve hot or at room temperature. |