Mexican Corn Salad
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  1. 3 ears Corn – about 1.5 - 2 cups (375 – 500 ml) kernels.
  2. 1 tbsp (15 ml) Butter
  3. 1 clove Garlic; peeled
  4. ½ to 1 Jalapeno; roasted and chopped
  5. ½ cup (125 ml) Scallions; chopped
  6. 2-3 tbsp (45-60 ml) Mayonnaise or Sriracha aioli
  7. Juice 2-3 Limes, plus extra for serving
  8. ⅓ cup (80 ml) Cotija (or Feta) cheese; crumbled
  9. A big handful Cilantro
  10. ½ tsp (5 ml) Smoked Paprika
  11. Salt
  12. Sriracha, or other hot sauce, for serving (optional)
  1. Heat a large skillet, add the butter and melt. When it's very hot, add the corn, the garlic clove (whole, you'll remove it later), and a bit of salt. Once the kernels are browning on one side (30 seconds or a minute), stir and let them continue to cook for a few more minutes.
  2. Turn the heat off and stir in the chopped jalapeno, scallions, mayonnaise, lime juice, and a bit more salt.
  3. Remove the corn from the pan and top with Cotija cheese, a dusting of paprika, cilantro. Taste and adjust seasonings.
  4. If it's not spicy enough for you yet, add a few squirts of Sriracha.
  5. Serves 3 – 4 as a side
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