Mexican Corn Street Salad
Ingredients
- 4 ears fresh corn, husked (or canned corn, no salt added)
- extra virgin olive oil for pan
- 1½ tablespoons mayo
- 1 Garlic, minced (optional)
- Zest and juice of 1 lime
- ⅓ cup chopped scallions
- ¼ cup crumbled cortija cheese
- ¼ cup finely chopped fresh cilantro
- ¼ teaspoon Hanna’s chili powder or Hanna’s Paprika smoked
- 1 jalapeño pepper, diced*
- ¼ teaspoon Hanna’s sea salt granulated (optional)
Instructions
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Preheat a cast iron skillet on medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until brown marks form. If using canned corn, drain corn & cook until brown. Remove from heat and set aside.
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In a large bowl, combine the mayo, garlic, and lime juice. Slice the kernels off the corn/ browned canned corn, and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve. I think it’s delicious when it’s still a little warm from the corn. Enjoy!