Mexican Street Corn Salad

The other week I went to La Carnita restaurant in Toronto and ended up splitting the Mexican Street corn for the first time. It is easily one of the most tasty and messy things I had eaten in quite awhile. For the last few years I’ve developed the habit of cutting the corn off the cob, so after tasting the amazing flavour of the street corn I decided to whip up a Mexican street corn salad version inspired by this lovely dish. It is a wonderful salad for the summer time, especially with fresh corn season coming. It definitely works as a perfect dish to bring to someones house for a pot luck!photo 1

Mexican Street Corn Salad
  • 1 teaspoon cayenne pepper
  • 2 teaspoons sweet smoked paprika
  • 2 teaspoons flaky sea salt
  • juice of 1⁄2 lime
  • ½ cup vegan mayonnaise
  • 6 cobs corn, husks removed, halved
  • 1 tablespoon extra virgin olive oil
  • 100g parmesan cheese, finely grated
  • lime wedges to serve
  1. In a small bowl, mix together the lime juice and vegan mayonnaise.
  2. Cook the corn in a large saucepan of boiling water for 1 minute. Drain.
  3. Heat a barbecue or grill pan to very hot. Brush the corn with the oil then cook for 10-12 minutes or until slightly charred and tender, turning regularly.
  4. In a serving bowl, add cut corn and sprinkle the cayenne pepper, paprika and salt then toss with until well-mixed. Top with cheese, the lime juice and vegan mayonnaise. Serve cold or at room temperature with lime wedges.


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