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Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema
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5 from 1 vote

Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema

A special revamped summer salad with smoky corn kennels off the grill with local seasonal vegetables - topped with spiked Mexican crema and cojita cheese. An Awesome Mexican Corn Salad!
Prep Time35 minutes
Cook Time12 minutes
Total Time47 minutes
Course: Composed Salad, Salad
Cuisine: American, Mexican
Keyword: Grilled Mexican Street Corn Salad with Summer Vegetables and Spiced Crema, Mexican Street Corn Salad, Summer Mexican Street Corn Salad
Servings: 8 servings
Author: Karen Sheer a zest for life

Equipment

  • outdoor grill

Ingredients

Corn Salad:

  • 3 ears fresh corn I use butter & sugar variety
  • 1 1/2 tablespoons unsalted butter I use organic
  • 1 teaspoon garlic peeled and finely grated, or minced
  • 1/2 cup colorful peppers 1/3" dice
  • 1/2 cup cucumbers 1/3" dice
  • 1/2 cup heirloom tomatoes 1/3" dice
  • 1/3 cup sungold cherry tomatoes cut in half
  • 1/3 cup red onion peeled, 1/3" dice
  • 1/2 whole avocado peeled, 1/3" dice

Toppings:

  • 3 tablespoons parsley coarsely chopped or small leaves
  • 1/2 cup cojita cheese grated (or feta cheese)

Karen's Mexican Crema:

  • 1/3 cup mayonnaise one without "natural flavorings" try a non GMO one
  • 1/3 cup greek yogurt (any fat)
  • 3 teaspoons fresh lime juice
  • 1 1/2 teaspoons hot sauce use your favorite
  • 1 1/4 teaspoon jalapeño pepper minced
  • 1 1/2 teaspoons scallions minced
  • 3/4 teaspoon chili powder (salt free) such as frontier co-op
  • 1/4 teaspoons ground cumin
  • 1/4 teaspoon sea salt or to taste

Instructions

Grilling the Corn:

  • Push back the husk of corn, remove the silk. Tie the husk with a strand of the husk to secure. Place on a rimmed tray. Heat grill to 400 degrees.
  • Combine butter with garlic in a small bowl and melt (microwave is easiest.) Brush the corn all over with the mixture, saving 1/3 of it.
  • Grill for 10 - 12 minutes with grilled closed, turning it every 4 minutes until nice and charred (see photos.) Remove to your tray, brush with remaining garlic butter and cool completely.

Karen's Mexican Crema:

  • Add all ingredients to a medium size bowl. mix well with a wire whisk. Taste for seasonings. The flavor improves when set in the refrigerator one hour, consider making ahead of time.

Finish the Salad:

  • Break the ear of corn in half – it will stand flat; cut kernels off with a small sharp knife. Add to a large bowl.
  • Add ALL remaining Corn Salad ingredients and give a big stir.
    Add 1/2 of the Mexican Crema and give a big stir. Top with parsley and grated cojita cheese.
  • Alternately, you can add the salad in individual plates with a large lettuce leaf underneath - and drizzle the Mexican Crema on top. This offers you a salad with brighter colors, sauce on top.

Notes

This wonderful salad relies on blistered corn off the cob and a melange of crisp summer vegetables. You may be creative with the vegetable add-ins you love or have on hand. Look at quantities of vegetables as your guide.
I do like a smoky flavor here; and absolutely love Chipotle Powder in my Chili Powder! 
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 144kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 215mg | Potassium: 210mg | Fiber: 1g | Sugar: 4g | Vitamin A: 743IU | Vitamin C: 21mg | Calcium: 101mg | Iron: 1mg