I love summer food. Fresh watermelon, peaches, and corn, grilled everything, and all those potlucks. Yes, I love potlucks. And since we don’t go to nearly as many family parties or reunions since moving to Texas, I miss them. So, over the next few weeks or so, I’m having my own virtual potluck. A ‘here’s what I would take to the potluck’ if you will.
To kick off this summer party potluck: Summer Street Corn Salad. Another salad today? Really, Jill? Yes. Yes, yes yes. If this is the last salad I ever write about (hint: it’s not), then I’m glad I snuck it in. This corn salad is my go-to, my answer to what should I make to pair with that grilled chicken or spoon into some tacos to add a little umph or scoop right out of the bowl with some tortilla chips. I make some version of this corn salad almost all summer long, and it’s long overdue for its own post.
The base of this salad is a variation of the Mexican street food favorite elotes. Elotes is mayo-slicked corn on the cob sprinkled with chili powder and topped with a handful of queso fresco. You can eat it right off the cob or they will shave it off into a cup for you. If the mayo sounds weird, don’t be nervous, it’s fantastic. It melts a little bit once it hits the warm corn and is the perfect condiment that you didn’t know your corn was missing.
We are kind of big fans of all things Mexico in our house, so street corn is on heavy rotation in the summer for us. It goes from street snack to salad with the addition of tomatoes and avocado (the start of any good summer salad) plus a healthy squeeze of lime juice to keep the potentially heavy mayo in check. Jalapenos, green onions, cilantro, and smoked paprika = flavor, flavor, flavor. I always have to make plenty of extra because several large spoonfuls undoubtedly go missing from the bowl before it makes its way to the table. I definitely encourage you to do the same . . . you won’t be able to help yourself either.
Summer Street Corn Salad
Ingredients
- 4 cobs fresh corn, husks removed, kernels cut off the cob about 3 cups
- 1 tablespoon olive oil
- 1 small jalapeno, thinly sliced for more heat, ribs and seeds removed and diced for less heat
- 1 heaping tablespoon mayo light is ok
- 1 large pinch smoked paprika regular works here too
- 1 green onion, diced
- 1 medium tomato, seeds removed and diced
- juice of one lime
- small handful cilantro, chopped
- 1/4 cup queso fresco feta cheese will work if you can't find queso fresco
- 1 avocado, diced
Instructions
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In a large saute pan, heat the oil over medium-high heat. When the pan is hot, add the corn and jalapeno. Stir to coat with oil, season with salt, then let it sit undisturbed for a few minutes. Stir again, then let sit for a couple more minutes. You aren't looking for your corn to get too brown, just brown in a few spots. Remove the pan from the heat and add in the mayo, green onions, and a big pinch of smoked paprika. Let cool to room temperature.
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While your corn is cooling, dice your tomato. You really do want to remove all the seeds and 'guts' of the tomato. The salad just gets too watery if you leave them in. I cut my tomato in quarters then use my thumb to scrape out the seeds. It's super easy, I promise, and worth the extra step.
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In a medium bowl combine the corn, tomatoes, lime juice, cilantro, and queso fresco. Season with salt and fresh black pepper to taste. The salad at this point can be kept in the fridge for several hours or even overnight. Just before serving lightly mix in the avocado and enjoy!