Mexican Street Corn Salad

Course Appetizer, Salad, Side Dish

Cuisine American, Mexican Inspired

Keyword elote-recipes, grilled corn-recipes, grilled-mexican-street-corn-salad, mexican-street-corn-recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 227kcal

Heat gas grill on medium or charcoal grill until coals are ash white.
Mix together oil and butter, then brush on all sides of corn. Reserve leftover for dressing.
Place buttered corn onto grill. Grill, turning often for 10-12 minutes or until all sides are charred and corn is tender. Use a sharp knife or corn stripper to remove kernels from cob. (Tip: Secure the corn in the center of a Bundt pan, and cut)
Meanwhile, in a medium-size mixing bowl, whisk together any remaining butter and oil, mayo, lime juice, salt, lemon pepper, paprika, cumin and garlic.
Add grilled corn, ¾ cup cheese, jalapeno, onion and cilantro. Mix well.
Serve immediately or chill until serving. Garnish with reserved cheese and cilantro, if desired.

To make using frozen corn:

Use two 12 oz packages of frozen corn kernels. (If larger amount is needed, use one 32 oz package and adjust the amount of dressing amount, if needed)
Thaw on the counter or run under warm water in a colander until thawed. Pat dry with paper towels.
Spread in a single layer on a large sheet pan.
Drizzle with butter and oil, toss to coat. (As seen in Step #2 for grilling, use all)
Roast in a preheated 425°F oven for 20 minutes, stirring occasionally.
Increase oven temperature to broil to for 5 minutes to char further at the end of roasting.
Follow the recipe from Step #4 for dressing.