Memorial Day is the kickoff to the summer season and few things say summer to me like grilled corn, especially combined with some of my favorite ingredients like cilantro, lime and contija cheese!
In the past, I've made Mexican Grilled Corn for summer gatherings. It's always a hit and especially delicious when corn is in season late summer. This Mexican Street Corn Salad is a great alternative and is sure to be a hit at your cookout, picnic or beach party. And since it's simple to make you'll have extra time to enjoy outside!
Mexican Street Corn Salad
Recipe from The Kitchn (slightly modified)
2 Tbsp olive oil
4 cups corn, fresh or frozen (thawed if frozen)
2 cloves garlic, minced
1 jalapeno, seeded and minced
3 Tbsp cotija cheese + more for garnish
2 Tbsp mayo
2 Tbsp chopped cilantro + more for garnish
1-2 tsp Mexican Chili Powder
Juice from one lime
Salt, to taste
Heat olive oil in a large grill pan on medium high until hot. Add corn and cook 15-20 minutes (less if using thawed frozen corn), stirring occasionally until corn is toasted with a bit of char. Add minced garlic and jalapeno and cook an additional 1-2 minutes. Remove from heat and allow corn mixture to cool for a few minutes.
Add cooled corn mixture to a large bowl and stir in contija cheese, mayo, chopped cilantro, chili powder and lime juice. Salt to taste.
Serve at room temperature with extra contija cheese and cilantro.
I hope everyone has a fantastic Memorial Day weekend!