Mexican Grilled Corn Salad Recipes

GRILLED MEXICAN CORN SALAD WITH TOMATILLOS

Steps:

• Spray a grill pan with cooking spray and preheat on high. (You could also use an actual grill and a bbq basket.)
• While the pan preheats, chop your red onion, tomatillo, and cilantro.
• Throw the corn and red onion into the pan, stiring regularly so that they do not burn. Mine took around 10 minutes to really get some good grill marks.
• While your corn and red onion cooks, mix all the dressing ingredients in a small food processor. Process until smooth, and everything is well combined.
• Once you have achieved the desired amount of grill-age on your veggies, toss them in a bowl with the roughly chopped tomatillos and cilantro.
• Mix the dressing in and stir until everything is evenly coated.
• Season with sea salt and pepper and serve!

MEXICAN CORN SALAD RECIPE

Steps:

• Preheat oven to 450 degrees and wrap each piece of corn in a sheet of foil.
• Make sure the foil is completely sealed.
• Bake corn for 20-30 minutes, or until the corn is tender.
• Let sit for about 5 minutes to cool slightly.
• Remove foil and cut the corn using a knife into a large bowl.
• To the bowl, add the rest of the ingredients.
• Toss to combine, and taste and re-season, if necessary.
• Top with crumbled cotija or feta, serve, and enjoy!

MEXICAN CORN-OFF-THE-COB SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
• Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

MEXICAN STREET CORN SALAD WITH GRILLED CHICKEN

Steps:

• Preheat an outdoor grill to medium-high. You can also use a grill pan. Lightly grease the grill grates with oil.
• Season the corn and the chicken thighs with salt and pepper.
• Transfer corn and chicken to the grill; cover and cook for 13 to 15 minutes, or until chicken is cooked through and corn is lightly charred, turning chicken and corn once halfway through cooking.
• Remove cooked chicken and corn from grill and let chicken rest for at least 5 minutes before cutting it into strips.
• In the meantime, cut the kernels from the cobs and place them in a bowl. To the kernels, add 2 tablespoons lime juice, minced garlic, mayonnaise, Mexican cream or yogurt, and ancho chili powder; mix and stir until well combined. Set aside.
• In a small mixing bowl make the dressing by combining olive oil, lime juice, honey, salt, and pepper; whisk until thoroughly incorporated.
• Place the mixed salad greens and cherry tomatoes in a large salad bowl and toss with the dressing.
• Top the salad with the corn mixture, chicken slices, and cotija cheese.
• Garnish with cilantro and serve.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Preheat a grill to high heat. Oil the grates well.
• Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
• In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
• Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Preheat the grill with all burners on high. Once preheated, adjust the temperature to medium high for direct grilling.
• Soak all 6 ears of corn in water to cover for 10 minutes. Remove the corn from the water and pat dry with paper towels. Brush the shucked corn on all sides with the olive oil and leave the other corn in the husk.
• Grill all the corn, turning occasionally, until the shucked corn is well browned and charred in places and the husks of the unshucked corn are dried out and charred in places, about 10 minutes.
• Remove all the corn from the grill and let rest until easy to handle, about 5 minutes. When you can handle the corn comfortably, shuck the unshucked cobs. Then, stand a cob on its flat end on a cutting board. Holding the cob steady, take a sharp knife and carefully cut the kernels off, sliding the knife down the cob from top to bottom. Rotate the cob, cutting off a section at a time. I usually do 5 turns per cob. Repeat with the remaining corn. Discard the cobs, transfer the kernels to a bowl, and mix with the melted butter.
• In a separate bowl, stir the mayonnaise, minced cilantro, lime zest and juice, garlic, chile powder, and a pinch of salt and pepper together until well mixed. Stir in the cheese and toss the buttered corn with the dressing. Taste and adjust the seasonings. Garnish with a little more grated cheese.
• Serve warm or cold; either way, reserve topping with the bacon crumbles until just before serving, or they will get limp. Garnish with the cilantro sprig and the lime wedges, if desired.