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Street Corn Salad

July 14, 2015 By Danielle 2 Comments

street corn salad www.redkitchenette.comWe 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:

  • Healthy
  • Loaded with flavor
  • Gluten-Free
  • Seasonal
  • Easy to make
  • Full of antioxidants and fiber
  • Delicious
  • Easily adaptable to likes and dislikes
  • Toddler and Kid – Friendly

4.0 from 1 reviews
Print
Street Corn Salad
Serves: Serves 4-6
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Meanwhile, whisk together mayonnaise and lime juice until smooth.
  3. 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.
Notes
*Good News: Sweet corn is often not genetically modified like most field corn. Last year only 3 to 4% of the sweet corn grown in the U.S. was GMO.
3.3.3070

 

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2 Comments · Filed Under: Gluten-Free, Lunch & Dinner, Sides, Toddler and Beyond

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Comments

  1. Jeni says

    July 15, 2015 at 1:11 pm

    I exclusively cut the kernels off my cobs when I eat corn! I am too impatient for eating it the traditional way and I hate when I get the corn and membranes in my teeth! This recipe is great for people like me! Could you substitute feta for the cotija cheese? Or my (and little one’s) favorite: goat cheese? And I love lime juice (LO loves lemon and lime too!), how are you reading my mind? Excited to try this!

    (On my phone it won’t let me rate it as 5 stars!)

    Reply
    • Danielle says

      July 16, 2015 at 5:28 pm

      Hey Jeni – Thanks for the comment – Glad to know there are others who share my love for corn, and also for cutting it fresh off the cob!!! I think Feta would be a great replacement for the Cotija here. I’m not so sure about the goat cheese. But I’m also not a huge fan of goat cheese so I tend to create recipes without it. But if you try it with goat, please let me know how it tastes!!

      Reply

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Hi, I’m Danielle Krupa, a wife and mother of 2 in Boston. I'm a health-supportive chef and recipe developer. ...[read more]
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