Recipes

Recipe: Street Corn Salad

Street Corn Salad: 3ten.ca

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.

Street Corn Salad: 3ten.ca

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!

Street Corn Salad: 3ten.ca

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

Street Corn Salad: 3ten.ca

See the difference in this second batch.

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

Street Corn Salad: 3ten.ca

Street Corn Salad: 3ten.ca

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.

Street Corn Salad: 3ten.ca

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

Recipe: Street Corn Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 5 cups
Ingredients
  • 4 cans or 6 cobs of corn
  • 2 jalapeño
  • ½ cup of cilantro
  • 3 garlic cloves
  • 2 tablespoons of lime juice
  • ½ cup of mayo
  • dash of chili powder
  • 1 teaspoon of paprika
  • 16 oz of feta
  • ½ cup of green onions
  • dashes of salt
Instructions
  1. 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.
  2. 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 ½ black. Then, place the corn in a bowl and deseed the jalapeños and dice.
  3. Next, chop the cilantro and garlic and then add in the lime juice, mayo and spices. Stir well.
  4. 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!

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