Grilled Mexican Street Corn Salad from Christine

 

Shucking Season

We made a great roasted corn salad recipe twice this month!  I didn't take photos but I really recommend!

This salad can be made several days in advance.  Cover and chill until ready to eat.

---Christine

Grilled Mexican Street Corn Salad

(from A Spicy Perspective)

Serves 8

6-7 ears fresh corn

1 cup diced red bell pepper

3/4 cup chopped scallions

1/2 cup chopped cilantro

1/2 cup crubled cotija cheese (or feta)

1/4 cup mayonnaise

2 T. fresh lime juice

1/2 teaspoon smoked paprika

salt and pepper

Preheat the grill to high.  Shuck the corn and remove any remaining silk strands. 

Grill the corn for 2 minutes per side, 8 minutes in total.  Remove.

Allow the corn to cool, then use a serrated knife to cut the corn off the cobs.  (I set a small bowl up side down in a larger bowl, so the cut corn falls into the larger bowl.)

To a salad bowl, add the diced bell pepper, scallions, and cilantro.  Add the grilled corn.  Toss to mix.

In a smaller bowl, whisk the mayo, lime juice and paprika together.  Toss the dressing into the salad.

Finally toss in the cheese, reserving a little to sprinkle on top.  Taste, and add salt and pepper as needed.  

Sprinkle cheese over the top and serve.  

Can be made several days ahead if covered and refrigerated.

---Christine