Grilled Mexican Street Corn Salad

Updated: Jan 11


The beginning of summer means two things for a home cook- they get to keep the kitchen cool since it's barbecue season and an abundance of fresh produce makes side dishes and desserts a snap. This versatile salad used leftover grilled corn and a bright citrus dressing that creates the perfect coleslaw substitute, filling for grilled fish tacos, or event an entree topped with leftover grilled chicken and some chopped boiled egg.


Happy grilling, y'all!


Grilled Mexican Street Corn Salad


4 ears grilled corn on the cob*

Red cabbage

Red onion

2 cloves garlic

1 small jalapeno


For the dressing:

1 lemon

1 lime

2 tablespoons apple cider vinegar

2 teaspoons paprika

1 teaspoon black pepper

1/2 teaspoon sugar


Toppings:

1/4 cup toasted nuts (pine nuts, walnuts, pecans, etc)

1/2 cup feta cheese

1/4 cup rough-chopped herbs like parsley, cilantro, or basil



  1. In a large bowl, stand each ear of corn on one end. Using a large knife, gently cut the kernels off of each ear. Use the back of the knife to scrape the juice out of the corn cob.

  2. Using the large side of a box grater, grate 1 cup of cabbage and 1/4 cup red onion into the bowl. Don't worry so much about measuring, you can eyeball it. Use the smaller side of the box grater to grate the garlic and jalapeno into the bowl. If needed, grate a little bit of the jalapeno first then remove the seeds with your finger.

  3. Season generously with salt. add your dressing ingredients, toss to combine, then cover tightly with plastic wrap. Refrigerate for at least 30 minutes, or up to overnight.

  4. After 30 minutes, remove from refrigerator and taste for seasoning. Add more salt, pepper, or citrus as needed. Stir and toppings, toss to combine, and serve immediately.



For the juiciest grilled corn:


  1. Remove the first layer of husks from each ear of corn.

  2. Gently pull back the remaining husks, leaving them attached. Remove the corn silks as best you can then gently fold each of the husks back onto the corn. This will act like an envelope that will protect the corn while it's on the grill.

  3. Soak the corn in salted cold water for at least 10 minutes, or up to an hour.

  4. Removed from water. Gently shake to remove excess water. Grill on medium-low for 15-20 minutes, turning every five minutes or so.

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