Mexican street corn salad

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.

Soba noodle bowls

Noodles always go over well after swim practice. These vitamin-packed soba bowls are also easy to make ahead and let people eat as they get home without worrying about a cold dinner. 

Lots of room to improvise with whatever you have in the fridge too! Peppers, pea pods, edamame, even protein–ahi tuna would be killer!! You could also go the other way and omit the egg. 😉
Soba noodle bowls

  • 8 oz soba noodles, cooked
  • 12 oz extra firm tofu
  • Soy and sesame oil
  • Cornstarch 
  • 1 small head napa cabbage, chopped 
  • 1/2 c matchstick carrots
  • 3 green onions, chopped 
  • Hard boiled egg, 1 per bowl
  • 4 radishes, thinly sliced
  • Cilantro
  • Jalapeno, sliced
  • Cashews and peanuts, chopped 
  • Juice of 1/2lime
  • 1/4c low sodium soy sauce
  • Crushed red pepper 
  • Lime wedges 

Drain tofu. Slice brick into 1/2″ slices. Lay flat on plate, cover with paper towels and weight with saute pan. After 30 minutes the towels will be soaked. Dice tofu into cubes, toss with soy sauce and 1 tsp sesame oil. Marinate for 30 minutes. Coat in cornstarch. Heat several tablespoons of vegetable oil in a pan, sauté tofu until golden on each side, about 10 minutes total.

Mix soy, lime juice and pepper together and toss noodles in dressing. Assemble bowls.