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–+ servings

Mexican Street Corn Salad

 This fresh sweet corn salad is perfect for corn that's been picked that day, but it's also one of our favourite ways to use up leftover corn from the night before. 
Print Recipe
Servings: 4 people
Course: Salad, Side Dish
Ingredients Method

Ingredients
  

  • 4 Ears Barrie Hill Farms sweet corn Husked  
  • 1 Tbsp Olive oil
  • 2 Tbsp Mayonnaise
  • 1 Garlic clove Minced
  • 1 Lime Zested and juiced
  • 3/4 Cup Green onions Chopped
  • 1/4 Cup Crumbled feta cheese
  • 1/4 Cup Fresh cilantro Chopped
  • 1/4 Tsp Smoked Paprika
  • 1 Jalapeño Finely diced
  • Salt and pepper To taste

Method
 

  1. If using fresh corn: Grill the corn over medium-high heat for 8–10 minutes, turning occasionally, until lightly charred on all sides. If using leftover BBQ corn, simply skip this step.  
  2. Allow the corn to cool slightly, then slice the kernels from the cobs into a large mixing bowl.  
  3. In a small bowl, whisk together the mayonnaise, garlic, lime zest, and lime juice.  
  4. Pour the dressing over the corn and toss to coat.  
  5. Add the green onions, feta, cilantro, smoked paprika, and jalapeño (if using). Season with salt and pepper to taste and gently stir until combined.  
  6. Serve immediately, or refrigerate until chilled. This salad is delicious served warm, at room temperature, or cold. 

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