Since posting the teaser picture for this yummy snack, everyone has been requesting the recipe and I can't hold out any longer. Chips and salsa has always been my favorite food. Everyone who knows me knows this. I have a chips and salsa shirt, we have a chips and salsa Christmas ornament, and every time we go out to eat I ask if there will be GOOD chips and salsa...I'm obsessed. That being said, this Mexican Street Corn Salad has kind of stolen my heart, so step aside chips and salsa!! I'm not even sorry about it, this dish is that good.
Grab some chips and a marg, because we are eating on the patio tonight! This dip is so refreshing and delicious, so it's perfect for hot summer days or nights. The first time I had this dish, I was with my sister. We were out to dinner at a cute little mexican food joint in Boulder one night and she told me the restaurant has really great Mexican Street Corn. At first I shooed it off because, to be honest, I didn't want to eat corn on the cob in public. Especially with all that nonsense on the corn. I could feel my face getting dirty just thinking about it and I wasn't going to do it. Then I realized it was listed as a salad and I was intrigued. I love deconstructed food. Mostly because its easier to eat, but it's also really beautiful most of the time. Strange I know, but that's me. Long story short, we ordered it and I was blown away. That night, I searched the internet for a recipe so we could eat this yummy salad any time and found this awesome one posted by YellowBlissRoad. This will not disappoint.
This recipe only takes about 30 minutes to make and can be served hot or cold. Personally, I like it served cold with tortilla chips so I can get my dip on, but you can also serve it as a side dish or a salad. Either way you will be happy. Here is the recipe ya'll. Now let's do this.
Start by preparing the seasoned corn. There are a couple of ways you could do this. You could use corn on the cob or canned corn. If you are using cobs, start by grilling the corn so it gets charred, then removed the kernels from the cob and add to your skillet. If you are using canned corn, drain the corn and pat it dry, then add to the skillet to char it. To char the corn, turn the heat to med-high and cook until the corn starts to pop and turns brown in some spots and golden in others. Don't burn the corn though! Keep a close eye on it, because this happens within a couple of minutes. Tip: Two cans of corn will be about 4 cups. Now that the corn is charred, add the butter and spices to the pan and cook for about 4 more minutes. Set this aside to cool before adding the rest of the ingredients. If you put the corn mixture in you fridge, this shouldn't take more than 10 minutes.
Once the corn mixture is cooled enough (it doesn't need to be COLD, just cool to the touch) add the mayo, spices, cilantro and cheese. Sprinkle with lime zest and juice, then mix everything really well. That's it! Now it's totally ready to eat. So easy! Get that fire pit going, grab a cold beverage and enjoy this treasure. Cheers everyone! Thanks for cooking with me.