Mexican Street Corn Salad


Who else gets ridiculously excited about Cinco de Mayo and grilling weather?!?!  Cinco de Mayo was always a big deal in our household, because it is my dad and uncle’s birthday.  They were both born May 5th, five years apart.  How unique is that?  We always went out to celebrate their birthdays and oddly enough the restaurant of choice for this Bosnian family…was a Mexican restaurant.  Well now that I no longer live at home, I don’t go out for Mexican food on Cinco de Mayo, but I do love to host a good ole’ fiesta.

Mexican Street Corn Salad

In fact this year, a couple of girlfriends and I are hosting a  Not-so Cinco de Mayo Party with a guacamole-off!  Since everyone claims that they have the best guacamole…Andrew decided that there should be a competition and guests at the party have to bring their guacamole A-game.  There will be judging…and lots of eating.  Although the man-friend believes that one can survive on avocados and guacamole alone (he is seriously addicted), I decided to experiment with some additional recipes to bring to the party.

Mexican Street Corn Salad

Mexican street corn is one of my favorite side dishes.  You can eat it as is, throw it in some tacos, sprinkle it over a burrito bowl, add it to a salad, or dip tortilla chips in the stuff.  It is simple and packed with flavor.  For a large group I figured serving the corn as a salad instead of on the cob is easier (don’t worry I’ll be tripling this recipe for the party).  As usual I added a healthy twist to the recipe and subbed greek yogurt for the traditional mayo.  But I didn’t completely skimp on the calories…I love butter on corn so I did rub some buttery love on before I grilled it.  You could easily use a non-stick cooking spray if you have more self control than I do ;)  The burst of the sweet grilled corn, heat from the chili powder, creaminess of the cotija cheese, and zesty lime are a combination beyond words.  Added bonus…the price tag for making this recipe at home is much cheaper than ordering from a food truck or restaurant.

Mexican Street Corn Salad

I also want to give a huge shout out to my friend, Sean.  He earned this meal since he spent 3 hours teaching me about my camera, food photography, and light room.  He is even sending me some blogs about photography and letting me use his tripod. Needless to say I have a long way to go, but it’s so exciting knowing that I have so much room for growth with this blog!  I promise I will share any tips I learn about taking food pictures once I am more comfortable with the technicalities.

Mexican Street Corn Salad

As always,

Bon Appeteek

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

The Players: 

3 large ears of sweet corn
1 T butter (alternatively use cooking spray)
1 heaping T non-fat greek yogurt
2 t chili powder
1 t garlic powder
1/3 C chopped cilantro
1/3 C crumbled cotija cheese
1 lime, sliced into wedges

The Rules: 

  1. Preheat grill to 400 F.  Remove husks from the corn and rinse with water.
  2. Rub corn with butter and place on grill.  Cook corn for ~15 minutes, turning every few minutes, until kernels are golden-brown.
  3. Remove corn from grill and allow to cool until easily handled.  Use a sharp knife to cut the kernels off the cob.  Place kernels in a medium mixing bowl.
  4. Add all remaining ingredients except lime wedges to bowl and toss to combine.  Adjust seasonings as needed.  Serve corn with freshly squeezed lime juice.

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