My husband and I love Mexico for so many reasons, one of them being the awesome street food. On our last trip to Mexico, we stayed in Sayulita, which is located near Puero Vallarta, and they had amazing street vendors everywhere. We ate our fair share of food that trip, but one item stood out in my mind; the street corn. Mexican Street Corn is normally served on the cob, grilled, smothered in mayo, chili powder, cilantro, cotija and a squeeze of lime. Excellent! But very messy. So I decided to turn Mexican street corn into a salad…with the heat of jalapeno to take it over the top.

What you need:

Grill or Stove top
Knife
Spoon

Ingredients

Corn on the Cob
Jalapenos
Chili Powder
Mayonnaise
Fresh Cilantro
Cotija Cheese
Limes

Girls your corn just so it’s slightly charred. This not only adds color, but it adds depth to the flavor of the sweet corn. Cut it off of the cobb. You can also use frozen corn, but the salad becomes much more watery. I highly recommend the fresh sweet corn. Add your mayo, spices, cilantro, cotija, jalapeño and lime. Stir until well combined. Top with more cilantro, jalapeno and cotija. Enjoy this Mexican street corn salad with your favorite grilling proteins, or make it a topping for your favorite tacos! Either way, this will become one of your favorite summer sides.

This can also be eaten as a dip! Try it with my homemade tortilla chips!