We have a new obsession this summer. Or more like, I have a new obsession and Audrey is just going along for the ride. But regardless, I have made this Mexican street corn salad about 5 times in the last 2 weeks and everyone happily gobbles it up. If you’ve ever eaten traditional street corn and wished you could pile huge spoonfuls into your mouth instead of gently eating it off the cob, then this salad is your answer. It’s the perfect accompaniment to summer fare…delicious with grilled steak, shrimp or chicken, an avocado salad, fish tacos or any other warm weather yumminess.
Full of cilantro, lime, cotija cheese and chili powder, this salad is sure to expose your little one to new and interesting flavors. And you can adjust the flavors as you see fit. I add just a pinch of chili powder to the salad itself and then sprinkle more onto my own serving. It’s a dish I will continue to make our family all summer long and one I am happy is expanding Audrey’s palate. A win-win for all.
This recipe is:
- Loaded with flavor
- Easy to make
- Full of antioxidants and fiber
- Easily adaptable to likes and dislikes
- Toddler and Kid – Friendly
- 2 tablespoons extra-virgin olive oil
- 6 ears of sweet corn*, shucked and kernels cut off the cob (alternatively you could use 4 cups of frozen corn, defrosted)
- 2 tablespoons mayonnaise (I use the canola oil variety)
- ¼ cup fresh lime juice
- ¼ cup crumbled Cotija cheese
- 3 tablespoons chopped cilantro
- 1 teaspoon sea salt
- ½ teaspoon chili powder, plus more for serving
- Heat oil over medium-high heat in a large nonstick skillet. Add corn and cook, tossing occasionally, until cooked through and beginning to brown in spots; about 15 minutes. Remove from heat and let cool slightly.
- Meanwhile, whisk together mayonnaise and lime juice until smooth.
- In a large bowl, toss together corn, mayo-lime mixture, cheese, cilantro, salt and chili powder. Garnish with additional cheese and cilantro if desired; serve at room temperature.