Mexican Street Corn Salad
Ingredients
Frozen corn: 20 oz, completely thawed and blotted dry with paper towels
Avocado oil: 2 tablespoons (or another neutral oil that handles high heat)
Scallions: ½ cup, thinly sliced (white and green parts)
Fresh cilantro: ¼ cup, roughly chopped, plus more for garnish
Cotija cheese: ¼ cup, crumbled, plus more for garnish (feta works as a substitute)
Lime: juice of 1
Jalapeño pepper: 1, seeded and finely chopped (use more or less to suit your heat level)
Garlic: 1 clove, finely minced
Fine sea salt: ½ teaspoon, or to taste
Chili powder: ½ teaspoon, for a little warmth and smokiness
Instructions
1. Char the corn.
Heat the avocado oil in a large cast-iron skillet or heavy pan over medium-high heat until it shimmers.
Spread the dried corn kernels in an even layer and leave them alone for 1–2 minutes to build a good char.
Then stir every so often and keep cooking for another 5–6 minutes, until the kernels are golden in spots and begin to pop.
2. Toss the salad.
Move the charred corn into a large bowl.
Add the scallions, cilantro, cotija, lime juice, jalapeño, garlic, salt, and chili powder.
Toss gently until everything is evenly mixed.
3. Garnish and serve.
Taste and adjust the seasoning as needed.
Finish with a little extra cotija and cilantro for color and flavor.
Serve right away while warm, or let it chill for a bit first.
It’s delicious either way!