Mexican corn salad

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Hot and humid

It has been super warm here in Auckland this week, add the humidity, and I’m left with zero desire to do anything but hang out in front of the fan. When it comes to meals, we have spent most of the week eating our ready-made meals from the freezer, but the truth is I am a bit over it now. It is time for something fresh and tasty.

Seasonal treats

Good ole Northland corn is cheap as chips right now, so I picked up a bunch with grand plans of making Mexican style corn. When I pitched the idea, I got the grumble of ‘I don’t like corn on the cob’. Great response, right? How can I use all this corn without making corn on the cob? The easy answer is making it into grilled corn salad.

Mexican style street corn salad with steak recipe

Ingredients

  • 1 tbsp. butter
  • 6 corn ears
  • Salt and pepper
  • 2 tbsp. mayo 
  • 3 tbsp. sour cream
  • 1/2 tsp. chilli powder
  • 3 tbsp. lime juice
  • 1 jalapeño, seeded and sliced
  • 1/2 red onion, finely sliced
  • 3 tbsp. coriander, chopped
  • 1/2 cup feta cheese, crumbled
  • 500g steak, cooked and sliced

Instructions

Cook your steak to your preference. I like to sous vide mine to perfection.

Fold back the husks from the corn and cut them off.

Brush the corn with the butter and season the corn.

Over high heat on a BBQ or in a griddle pan, place the corn on the grill or in the pan. 

When the corn starts to char, turn it over, repeat until the corn is slightly charred all over.

Remove the corn from the pan or grill.

On a steady surface stand the corn on its end and with a very sharp knife slice the corn off the cob.

Put the corn into a large mixing bowl to cool.

In another bowl, whisk together the mayo, sour cream, lime juice, chilli powder, salt and pepper to make the dressing.

Add the dressing to the called corn and mix well.

Add the coriander, jalapeño and red onion to the corn and toss to mix.

To serve, plate up the corn salad and serve with the steak and crumbled feta on top.

Mexican style street corn salad with steak

  • Rating: ★★★★★
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Credit: Cath @ easycleaneats

Ingredients

  • 1 tbsp. butter
  • 6 corn ears
  • Salt and pepper
  • 2 tbsp. mayo
  • 3 tbsp. sour cream
  • 1/2 tsp. chilli powder
  • 3 tbsp. lime juice
  • 1 jalapeño, seeded and sliced
  • 1/2 red onion, finely sliced
  • 3 tbsp. coriander, chopped
  • 1/2 cup feta cheese, crumbled
  • 500g steak, cooked and sliced

Directions

  1. Fold back the husks from the corn and cut them off.
  2. Brush the corn with the butter and season the corn.
  3. Over high heat on a BBQ or in a griddle pan, place the corn on the grill or in the pan.
  4. When the corn starts to char, turn it over, repeat until the corn is slightly charred all over.
  5. Remove the corn from the pan or grill.
  6. On a steady surface stand the corn on its end and with a very sharp knife slice the corn off the cob.
  7. Put the corn into a large mixing bowl to cool.
  8. In another bowl, whisk together the mayo, sour cream, lime juice, chilli powder, salt and pepper to make the dressing.
  9. Add the dressing to the called corn and mix well.
  10. Add the coriander, jalapeño and red onion to the corn and toss to mix.
    11. 11.To serve, plate up the corn salad and serve with the steak and crumbled feta on top.

Nutrition

Per Serving: 254 calories; 17g fat; 12g carbohydrates; 15g protein

Equipment

  • Measuring spoons
  • Kitchen scale
  • Chopping board
  • Knife
  • Tongs
  • Fork
  • Large mixing bowl
  • Small mixing bowl

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

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