Mexican Street Corn Salad (No Mayo Version!)

Slice the corn from the cobs. You’ll have about 4 heaping cups.

Heat a 12” skillet over medium high heat. Add the butter and heat until it melts then foams. Add the olive oil and heat for 30 seconds. Add the corn, toss to coat in the fat, then saute undisturbed for 4 minutes, or until lightly charred. Toss, then sautee 4 minutes more. Taste the corn for texture – if it's not quite cooked through, saute undisturbed for 2-3 minutes more, or until charred to preference and tender. Scrape the corn into a large bowl.

To the bowl with the corn, add the bell pepper, green onion, red onion, cilantro, jalapeno, and garlic. If adding chicken or black beans, add them to the bowl at this time as well.

Combine the lime juice, olive oil, paprika, cumin, and salt. Whisk until the dressing is emulsified.

Pour the dressing over the salad, then toss until well combined. Portion onto plates and top generously with cojita cheese and additional cilantro. Serve right away.

Equipment Needed

Dietary

Allergens