Street Corn Salad
Serves: Serves 4-6
  • 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
  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.
*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.
Recipe by Red Kitchenette at