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!
|Tex Mex Burger
|Garlic-Lime Chicken with Corn Relish
|Grilled Corn with Garlic Butter & Lime
|Roasted Vegetable & Chickpea Salad