Mexican Street Corn Salad

A summer favorite that is best made with farm fresh corn!

Total Time: 30 minutes (plus chilling)

WHAT YOU NEED:

3-4 cups corn kernels (from about 3-4 large ears fresh corn)

2 Tbsp. vegetable oil

2 Tbsp. mayonnaise (or vegan mayo)

Zest and juice of 1 lime

¼ tsp. ground cumin

¼ tsp. smoked paprika or chili powder (optional)

1/2 cup chopped scallions (about 4 scallions, chop both green and white parts)

¼ cup crumbled Cotija or feta cheese (omit for vegan recipe)

1 jalapeño, some/all seeds removed and finely diced (optional and to taste)

¼ teaspoon salt

¼ - ½ cup finely chopped fresh cilantro (optional)

Optional Stir-Ins: 1 ripe avocado, cubed; 1 cup diced cucumber; 1 red bell pepper, diced

MAKING IT:

Remove husks and any corn “silk” from each ear of corn.  Rinse and dry the corn.  Carefully cut corn kernels off each cob of corn (if you do this over a large bowl, it’s easier to collect the kernels).  With your hands, break chunks of corn kernels into individual pieces.

Heat oil in skillet over medium heat. Add corn kernels and sauté them until tender, about 5 minutes. Remove corn from pan and into a medium a bowl; set aside to cool.

In a large bowl, whisk together the mayo, lime zest, lime juice, cumin and paprika. Add corn kernels to the dressing along with the chopped scallions; stir until well blended.  Stir in cheese, jalapeño and salt. Add cilantro and any other Stir-Ins, if desired. Serve immediately or chill until ready to serve. Makes about 6 side dish servings.

NUTRITION:

Nutrition Information per serving (about ½ cup): 150 Calories; 8g Total Fat; (2g Sat Fat; 0g Trans Fat); 5mg Chol; 210mg Sodium; 17g Total Carb; (2g Fiber; 6g Total Sugars; 0g Added Sugars); 4g Protein