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Summer Street Corn Salad
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Summer Street Corn Salad


Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 side-sized portions
Author Jillian

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

  1. 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.

  2. 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.

  3. 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!