Mexican-Style Street Corn Salad

Ingredients

• 4 ears fresh corn (husked)
• Extra-virgin olive oil (for brushing)
• 1½ tablespoons mayo (or vegan mayo)
• 1 garlic clove (minced)
• Zest and juice of 1 lime
• ⅓ cup chopped scallions
• ¼ cup crumbled Cotija (or feta cheese)
• ¼ cup finely freshly chopped cilantro
• ¼ teaspoon smoked paprika
• 1 jalapeño pepper (diced*)
• ¼ teaspoon sea salt

Method

1. First, preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
2. Then, in a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Taste and adjust the seasoning and serve immediately or chill until ready to serve.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.