Mexican Grilled Corn Salad

by Sarah on August 6, 2012

Undercover Caterer :: Mexican Grilled Corn Salad

I missed the State Fair this year.  I know, you guys!  I never miss the State Fair.  I even entered some canned stuff in it and didn’t go see it in the California’s Kitchen display.  I only got 2nd places this year.  Wah-waaaaah. (If you’re not first, you’re last!)  Almost as disappointing as not getting a blue ribbon was not getting to eat some of my favorite grilled corn.  They put a stick up it’s bum and grill it, then you–the eater–gets to doctor it all up however you want with butter or lime or cheese or hot sauce or whatever your little heart and stomach desires.  I really love that corn.  Almost as much as the corn dogs.

Undercover Caterer :: Mexican Grilled Corn Salad

I decided to try to rip off that corn here at home by making a salad out of it. Why not?  I swear, half of my food-making plans include ease-of-taking-leftovers-to-work.  I mean, taking a whole ear of corn covered in cheese and chili powder might seem weird in the break room.

Undercover Caterer :: Mexican Grilled Corn Salad

The fair always has this seasoning, and so do I.  It’s a chili powder blend with lime.  Remember?  I made pumpkin seeds with them a while back.  It’s good on popcorn and believe it or not, watermelon or any other fruit salad.  It’s usually stocked in the produce section in my grocery store.

Undercover Caterer :: Mexican Grilled Corn Salad

I put the dressing stuff together first.  Mayo, fresh herbs, red onion, Cotija cheese, jalapeño, lime juice and some of that chili-lime seasoning.  And of course some salt and black pepper.

Undercover Caterer :: Mexican Grilled Corn Salad

Grill up your corn on high heat, making sure to get some nice char on it.  My corn doesn’t really have much char because I forgot to tell my hubby to take off the husks until he was halfway through.  Whoops!  Don’t be like me.

When you can handle the corn without burning your fingers off, cut the kernels off of the cob with a sharp knife.  I like to do it in one of these oblong Tupperware kind of deals.  It really helps keep the kernels from flying everywhere.

Undercover Caterer :: Mexican Grilled Corn Salad

Mix the corn kernels in with the dressing stuff and mix it around.  Give it a taste and see if it needs salt and pepper, it probably does.

And save some for lunch the next day!  It’s good cold sitting at your desk, I can personally vouch for it.

Undercover Caterer :: Mexican Grilled Corn Salad

Mexican Grilled Corn Salad

Ingredients

  • 6 ears corn, husked
  • 1/2 small red onion, chopped
  • 1 jalapeño, minced--seeds and ribs removed
  • 1/4 cup chopped cilantro
  • 1/4 cup other chopped herbs (such as parsley or basil)
  • The juice of 1 lemon or lime
  • 1/4 cup mayonnaise
  • 1/3 cup Cotija cheese, crumbled
  • 1 Tbsp or more Tajin chili-lime seasoning
  • salt, pepper

Instructions

  • Mix together all dressing ingredients and salad ingredients except for the corn in a large bowl. Set aside.
  • Heat your grill to high heat. Grill the corn so that it becomes slightly charred in places but don't cook the ears too long.
  • When cooled enough to handle, cut the kernels from the cob and add to the salad and dressing mixture. Season to taste.
http://www.undercovercaterer.com/2012/08/mexican-grilled-corn-salad-recipe/


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