Recipe: Street Corn Salad

It’s time for a salad – well, a side dish that acts like a salad. The street corn salad is here and it’s smokey, full of flavour with a dash of heat. This one just might alarm your smoke detector. Okay, let’s get cooking!

Ingredients

• 4 cans or 6 cobs of corn
• 2 jalapeño
• 1/2 cup of cilantro
• 3 garlic cloves
• 2 tablespoons of lime juice
• 1/2 cup of mayo
• dash of chili powder
• 1 teaspoon of paprika
• 16 oz of feta
• 1/2 cup of green onions
• dashes of salt

Here’s the true trick to this salad. You need to char the corn and jalapeños. This isn’t easily done if you’re using canned corn. One trick, though, use a wire basket with smallish holes. I used one like this and only about 20 pieces of corn fell through. So worth it though.

Another tip – roast the corn and the jalapeños at the same time. By stacking them in the basket it intensified the smokey flavour. Roast until about 1/4 black. Then, place the corn in a bowl and deseed the jalapeños and dice.

Next, chop the cilantro and garlic and then add in the lime juice, mayo and spices. Stir well.

Crumble the feta and slice the green onions. Mix all ingredients together, add in your dashes of salt and chill for 2 hours until nice and cold. Then, eat up!

This recipe I didn’t smoke the corn – you need to, trust me.

See the difference in this second batch.

Look how charred that corn is – you can taste the goodness.

This salad is a great make-ahead dish – it keeps for about 3 days in the fridge and will bring some bite to any dinner table.

Thanks so much for visiting and I hope you try this, even if you don’t love corn as much as I do. See you again soon!

Recipe

Print Recipe

Street Corn Salad

Author: Ali

Servings: 5 cups

It’s time for a salad – well, a side dish that acts like a salad. The street corn salad is here and it’s smokey, full of flavour with a dash of heat. This one just might alarm your smoke detector. Okay, let’s get cooking!

Prep Time5 minutes minutes

Cook Time15 minutes minutes

Total Time20 minutes minutes

CourseSalad

CuisineMexican

Ingredients

• 4 cans or 6 cobs of corn
• 2 jalapeño
• 1/2 cup of cilantro
• 3 garlic cloves
• 2 tablespoons of lime juice
• 1/2 cup of mayo
• dash of chili powder
• 1 teaspoon of paprika
• 16 oz of feta
• 1/2 cup of green onions
• dashes of salt

Instructions

• Here's the true trick to this salad. You need to char the corn and jalapeños. This isn't easily done if you're using canned corn. One trick, though, use a wire basket with smallish holes. I used one <a href="https://www.homedepot.ca/en/home/p.small-stainless-steel-vegetable-basket.1000833538.html" target="_blank" rel="noopener">like this</a> and only about 20 pieces of corn fell through. So worth it though.
• Another tip - roast the corn and the jalapeños at the same time. By stacking them in the basket it intensified the smokey flavour. Roast until about 1/2 black. Then, place the corn in a bowl and deseed the jalapeños and dice.
• Next, chop the cilantro and garlic and then add in the lime juice, mayo and spices. Stir well.
• Crumble the feta and slice the green onions. Mix all ingredients together, add in your dashes of salt and chill for 2 hours until nice and cold. Then, eat up!