If I’m making Mexican Street Corn Salad for a crowd, I default to canned or frozen corn. (Don’t make life hard!) But if I’m whipping up a single batch during fresh corn season, you know I’m using corn I shucked and cut off the cob myself. After all, I probably bought WAY more than I needed at the farmer’s market. I pretty much always do.
And I know somebody is going to ask whether I use white corn or yellow corn, so let me address that right now. The answer is white corn if at all possible. In fact, I use white corn almost exclusively. It doesn’t have as much beta carotene as yellow corn, but it’s less starchy and the hulls are more delicate, so it’s more digestible. Plus, it’s sweeter and more flavorful. However, please use whichever makes you happy.
When I say this Mexican Street Corn Salad is based on the original from Mexico, I mean it isn’t really all that authentic. Our sour cream here is thicker than Mexican crema, and I don’t use mayonnaise because I’m not a mayo fan. I also don’t use cotija cheese. I use feta instead for two reasons. First, the quality of feta I buy is better than the quality of cotija that’s readily available to me. Second, I really like the creamy saltiness that feta adds. And being a feta freak, I always have it in the fridge. I guess that’s actually three reasons?
You can add pimentos with no problem, or sliced scallions if you like. I garnish the salad with chopped cilantro. Feel free to make Mexican Street Corn Salad ahead of time. I think it’s even better on the second or third day. And yes, if you’re serving it as a side dish, you can serve it warm if you like. I’m too lazy for that.
Buen provecho!
Mexican Street Corn Salad
Ingredients
- 2 T. olive oil
- 4 cups corn kernels--fresh, drained canned, or thawed and drained from frozen
- 1 fresh jalapeno in matchstick dice or, if you don't want heat, 1/2 a poblano pepper in small dice, or a combination of the two
- 2/3 cup sour cream
- 1 lime, zest and juice
- 1 t. chili powder
- 1 t. smoked paprika
- 1/4 t. garlic powder
- 1/8 t. cayenne pepper
- 2 T. cilantro, chopped
- 3/4 cup feta cheese
- lime wedges, more cilantro, for garnish
Instructions
- In a large skillet heat oil over medium heat. Add the drained corn. Cook, stirring occasionally until a few kernels take on some color. Scrape corn into a large mixing bowl and allow to cool to room temperature.
- In a small bowl stir together sour cream and the rest of the ingredients except the garnishes. Pour over the corn and mix well.
- Refrigerate for an hour or two at least to allow flavors to meld. Serve chilled, at room temperature (recommended), or slightly warm. Garnish with more cilantro and lime wedges.
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