One of our favorite discoveries during travel was at a little hole-in-the-wall Caribbean restaurant in Key West. The Mexican street corn served on the cob, slathered with a custom mixture of latin flavors was unlike anything that we were used to in Midwest corn country (ie. butter and salt). The boys loved it.
I wanted to find an easier way for Av to enjoy corn (he gets his braces off in a month, yippee!) so I converted this to a salad. If you’ve never grilled corn in the husk, this is also a super easy way to cook it. Plus you can do ahead since this salad is best at room temperature.
We like serious spice in our food, so you’ll want to back off if you don’t like feeling the burn.
Mexican street food salad
- 6 ears corn on the cob
- 3 tbsp light mayo
- Juice of a lime
- 2 serrano peppers, seeded and finely diced
- 1/3c crumbled feta
- 1/3c cilantro, chopped
- Dash of chili powder
- Salt to taste
Grill corn in the husk over direct medium heat on a gas grill for 20 minutes, turning periodically. Pull from heat and allow to cool. **For a smokier flavor pull back husks and throw corn back on the grill for 5-10 min to char just slightly.
While corn cools, mix together mayo, peppers and lime juice. Cut corn off of cob and add to mayo mixture, add cilantro and feta. Dust with chili powder and salt.