Mexican Street Corn Salad

I love simple side dishes in the summertime!

This corn salad actually used corn that I blanched & froze last fall (that’s why the kernels are quite as plump). The corn was lightly roasted with some onions, jalapeños, and garlic then mixed with a simple dressing!

This is a summertime staple!

Mexican Street Corn Salad

Adapted from Sam’s Club

5 ears corn

1 jalapeño, minced

1 small onion, diced

2 cloves garlic, minced

1 tbsp chili cumin cottonseed oil (optional)

1 tbsp extra virgin olive oil (2 tbsp if omitting cottonseed oil)

2 tbsp mayo

1 tsp chili powder

1 tsp lime juice

Salt, to taste

2 tbsp crumbled feta cheese

Preheat the oven to 400 and line a baking sheet with foil or a silicone mat.

Place the corn, jalapeño, onion, and garlic on the sheet; mix together. Drizzle with chili cumin oil (if using), and olive oil. Roast in the preheated oven for 15-20 minutes.

Remove from the oven and allow to cool to room temperature.

Whisk together the mayo, chili powder and lime juice. Place the corn mixture into a bowl and stir in the mayo mixture. Stir in the feta. Taste and add salt as desired.

Want more? Try these summertime corn recipes!