Mexican Street Corn has been one of those trends the past few summers that I just adore. So many of my favorites: fresh, sweet summer corn, Mexican flavors, creamy cheesy goodness. Yum. I have said that I wanted to make it time and time again. Finally over the weekend we were going to a cookout and I knew this could be my side dish! Instead of preparing straight off of the grill I wanted to achieve the same tastes but have my dish ready once we went over to our friend’s home so I simply turned your typical Mexican Street Corn into a salad.
At the cook out we had a simple and festive Memorial Day Menu of hamburgers, cole slaw, this corn salad with bomb pops for dessert. When was the last time you had a bomb pop?! Our menu was the perfect combination of summery and satisfying dishes.
*The amount of all ingredients can be adjusted according to number of people*
6-10 Ears of Corn
Canola Oil (to wipe down corn before grilling)
Juice of 2 Limes (or more to taste)
1-2 Tbs. Mayonnaise
1-2 Tbs. F Free Greek Yogurt
1 Diced Vidalia onion
Large handful of washed, chopped cilantro (divided)
1 c. Feta (divided)
1 1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. cayenne
Shuck corn, wipe down with a bit of canola oil, grill for approximately 8 minutes, turning at least once.
Once corn has several noticeable charred bits, remove from grill.
In small bowl combine remaining ingredients to make dressing.
Cut corn off of the cob into a large bowl, also scrape the back of your knife and scrape the remaining bits and juice of the cob into the bowl.
Add dressing to corn, stirring gently.
Top with feta, cilantro and any remaining spices.