Joe Kelly’s Recipe: Mexican Street Corn Salad
If you've ever had Mexican street corn, you're already nodding you head in a "Yes" kind of way.
You know what I'm talking about!
Mexican street corn is great, but if it's on the cob, it can be a little messy.
Here's what I came up with. Please note, I'm not an "exact measurement kind of guy" - I mostly eyeball it and adjust on the run.
This made enough for about 6 small side dishes. (Or two or three very generous helpings!) You can serve it warm, or throw it the fridge for a cold salad.
* 4 ears of Jersey Fresh Corn! (Or more)
*1 bag of frozen corn. (Provides a little crunch-contrast to the fresh corn. If you have a lot of fresh corn, you can use more of that instead.)
* 1 Jalapeno Pepper. Diced small.
* 4 cloves of garlic. Diced. (I love garlic - adjust to your taste.)
* Fresh cilantro. About a 1/4 cup chopped fine.
*1/4 cup of mayonnaise.
* 1/4 cup of lime juice. Fresh is better if you have a couple limes on hand.
*1/4 cup of Cotija cheese. I found it at Shoprite, in the cheese section near the deli.
*Tablespoon of seasoning. I used this seasoning combination from Trader Joe's (We need a Trader Joe's near us!) If you can't find it, a dash of salt, chili pepper, cumin, and chipotle works too.
*Olive oil. A couple tablespoons.
(Note - this is the "inside" version. Roasting the corn on the grill even tastes better, if you have the time.)
1. Bring a pot of water to a rolling boil. Throw in a pinch of salt. Add fresh corn. Boil for 10 minutes, then transfer corn to cold water to stop cooking process.
2. If using frozen corn, microwave for one minute just to start the thawing process.
3. Remove the corn kernels from the cob with a sharp knife.
4. In a large frying pan, heat olive oil, then add all the corn and the jalapeno pepper. Fry on high for 3 or 4 minutes, then remove from the heat.
5. Meanwhile, stir together the mayo and limo juice.
6. In a large bowl, combine all ingredients and stir.
Serve or pop it in the fridge for a cold salad later.