Mexican Street Corn Salad

Hello, all.  Long time, no write.  But I echo everything Cat said about A + K’s wedding.  In fact, my biggest regret of the whole beautiful weekend was that we didn’t get a picture of the four of us ladies for ze blog.  That said, everything else was flawless, just as summer in New England should be.  And I certainly don’t regret any of the moves I busted on the dance floor.

Last night, a lovely and mild summer evening, Carrie came over to make dinner.  We had emailed and texted all day about the menu and we both agreed we really wanted to make Mexican street corn- the delicious, mayo and cheese and lime soaked concoction on a stick- but ideally without mayo since neither of us ever buys it. 

 

Image

We whipped up this recipe off the cuff using Greek Yogurt (fage brand) as the substitute for mayo.  We did a few other unconventional things- I didn’t want to fire up the charcoal just for corn, so I grilled the ears on my panini press (worked surprisingly well.)  Also, since Mexican Street Corn can be messy and some of the best bits of cheese can slide off the ear, we cut all the corn off the cob and made it a salad so you could use your fork to scoop up every delicious morsel

It turned out really tasty- tangy and spicy, with all of the ooze and none of the ick.  This could be a really popular side dish at a BBQ or summer dinner party, and you can kind of pretend it’s health food, on account of the yogurt.  Make it while corn is still cheap and plentiful. 

Mexican Street Corn Salad

  • 4 ears corn
  • 1 cup plain Fage yogurt
  • 1/2 block cotija cheese (feta would work, too)
  • 1 tsp chili powder
  • 1/2 tsp cayenne
  • 2 tsp chopped scallions
  • juice of 3 limes

Grill the corn (or boil if you don’t have access to the grill).  Once cool, use knife to cut it off the cob into a mixing bowl.  Add other ingredients.  You will need to crumble up the cotija into bite size morsels.  Mix and taste, adjusting seasonings if necessary. 

 

ImageWe consumed ours with black beans, homemade tomato salsa, homemade guac, and quick pickled red onions in tacos.  Perfection.  The onions were tasty too, but i forgot to photograph them in the midst of my hunger so I’ll save them for another post.  

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