Recipe courtesy of Elizabeth Karmel
Grilled Mexican Street Corn Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 524
- Total Fat
- 41
- Saturated Fat
- 14
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 13
- Cholesterol
- 55
- Sodium
- 559
- Total: 45 min (includes soaking and cooling times)
- Active: 30 min
Ingredients
6 large ears corn, 3 with husks and silks removed, 3 still with husks and silks intact
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter, melted
1/2 cup mayonnaise, preferably Hellmann's or Best Foods
1/4 cup minced fresh cilantro leaves
Zest and juice of 1 lime (about 2 tablespoons juice)
2 garlic cloves, grated
1/4 teaspoon chipotle chile powder
Flakey sea salt or kosher salt and freshly ground black pepper
1/2 cup grated queso anejo or 3-cheese blend of Pecorino Romano, Parmesan, and Asiago cheese, plus a little more for garnish
6 slices applewood-smoked bacon, fried crisp and crumbled
1 sprig fresh cilantro, for garnish
1 lime, cut into small wedges, for serving (optional)
Directions
- Preheat the grill with all burners on high. Once preheated, adjust the temperature to medium high for direct grilling.
- Soak all 6 ears of corn in water to cover for 10 minutes. Remove the corn from the water and pat dry with paper towels. Brush the shucked corn on all sides with the olive oil and leave the other corn in the husk.
- Grill all the corn, turning occasionally, until the shucked corn is well browned and charred in places and the husks of the unshucked corn are dried out and charred in places, about 10 minutes.
- Remove all the corn from the grill and let rest until easy to handle, about 5 minutes. When you can handle the corn comfortably, shuck the unshucked cobs. Then, stand a cob on its flat end on a cutting board. Holding the cob steady, take a sharp knife and carefully cut the kernels off, sliding the knife down the cob from top to bottom. Rotate the cob, cutting off a section at a time. I usually do 5 turns per cob. Repeat with the remaining corn. Discard the cobs, transfer the kernels to a bowl, and mix with the melted butter.
- In a separate bowl, stir the mayonnaise, minced cilantro, lime zest and juice, garlic, chile powder, and a pinch of salt and pepper together until well mixed. Stir in the cheese and toss the buttered corn with the dressing. Taste and adjust the seasonings. Garnish with a little more grated cheese.
- Serve warm or cold; either way, reserve topping with the bacon crumbles until just before serving, or they will get limp. Garnish with the cilantro sprig and the lime wedges, if desired.