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Mexican Street Corn Salad with Jersey Sweet Corn
Salad
Fairgrown
Serves 4-6 Prep 15 min Cook 10 min (optional) minA quick, flavorful summer salad of Jersey sweet corn, poblano and jalapeño peppers, and chives tossed with cotija cheese, mayo, lime, and warm spices — perfect to top tacos, grilled chicken, or fish. Sourced from America's Grow-a-Row.
Ingredients
Primary
- Sweet Corn— 4 ears
- Peppers— 2 poblano peppers
- Chives— Chives, to taste
- Limes— 2 (juice and zest)
Additional / Pantry
- 1 jalapeño pepper
- ¼ cup mayonnaise
- ½ cup Cotija cheese (sub feta or parmesan)
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- Optional: grilled chicken or fish to serve
Instructions
- Cut the corn off the cob directly into a bowl. (Optional: first sauté the ears of corn in a pan on the stove for more flavor.)
- Dice the poblano peppers, jalapeño pepper, and chives and add them to the bowl.
- Add ½ cup of cotija cheese and ¼ cup of mayonnaise. Season with cayenne pepper, paprika, and cumin.
- Add the juice and zest of 2 limes. Mix well to combine.
- Serve on top of grilled chicken, fish, or tacos.