I made this Mexican Corn Salad to go with our fish tacos this weekend. It has great flavor and would be a tasty side dish for any summer grilling. It is also a nice garnish for tacos – kind of a corn salsa. Bear really enjoyed it, though he is tired of me photographing his food. Makes for a bit of a wait before a meal….
I like to cook the corn in a cast iron skillet for this dish. I love the browning it creates. You could also grill the corn, and then cut from the cob and add the dressing. While I love grilled corn, I’m avoiding the grill these days since it is in the 100’s here in Texas!
Mexican Corn Salad:
2 tablespoons canola oil
6 -8 ears of fresh corn (or 4 cups frozen, thawed)
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
3 tablespoons mayonnaise
2 tablespoons chopped cilantro
1 1/2 teaspoons Mexican chili powder
Juice of 1-2 limes (about 2 tablespoons of juice or more to taste)
3 tablespoons crumbled cotija cheese, plus more for garnishing
Kosher salt and pepper to taste
Clean corn and cut from the cob. In a large, cast iron skillet, heat canola oil on medium high . Add the corn and cook, stirring occasionally, until the corn is golden brown about 10-15 minutes. Don’t stir it too often, you want it to get nice and toasty. Add the minced garlic during the last few minutes of cooking (so as not to burn the garlic). Remove from the heat and allow the corn to cool.
For the dressing, in a small mixing bowl whisk together the minced jalapeno through cotija cheese. Combine the roasted corn with the dressing, add salt and pepper to taste and garnish with cortija cheese. Serve at room temperature.