MEXICAN STREET CORN SALAD

(Makes 4-6 servings)

½ tsp – Garlic, minced

¼ Cup – Mayonnaise

3 Tbsp – Lime Juice

½ tsp – Paprika

½ tsp – Kosher Salt

1/8 tsp – Cayenne, ground

¼ tsp – Cumin

½ – Jalapeno, seeded, minced

2 Tbsp – Cilantro, chopped finely

2 Tbsp – Green Onion, thinly sliced (green part only)

1 Tbsp – Canola Oil

4 Cups – Corn Kernels, fresh or frozen

½ each – Jalapeno, seeded, minced

½ Cup – Feta Cheese, crumbled

Method:

1. In a medium sized bowl, whisk together garlic, mayo, lime juice, salt and spices.
2. Into the dressing, stir in the minced jalapeno, cilantro and green onion. Set aside.
3. Heat the oil in a large cast iron pan over high heat. Once oil is hot, add the corn. Stir so the corn is evenly coated with the oil and then let the corn sit over the high heat for about 2-3 minutes to allow corn to char on one side. Stir corn and continue to cook until all sides are charred, about 8-10 minutes total.
4. Transfer charred corn to a plate and chill for about 15-20 minutes.
5. Once corn is cooled a bit, add to the bowl containing the dressing, add the feta cheese and stir until evenly coated. Adjust seasoning to taste.
6. Serve immediately or chill for 1-2 hours before serving.

Curated by Chef Anna Hymers for the May 2025 edition of Cattle Country.