We eat a lot of Mexican-inspired food, and sometimes the sides stump me. I know the traditional sides are rice and beans, but since Mexican food can sometimes be on the heavier side, I like serving something light on the side. This corn salad and guacamole salad are my standbys, and I see no reason to go back to rice and beans when I have these delicious, healthy, and flavorful dishes in my repertoire.
Since I don't really care for mayonnaise, I sub at least half for Greek yogurt. I also have used feta and queso fresco when I couldn't find cojita. Any mild crumbly cheese will work well. Bell peppers are a nice addition, and I always add cilantro as well.
Grilled Mexican Corn Salad
adapted from Food and Wine
serves 4 as a side
- 2 garlic cloves, minced
- 1 Tablespoon minced red onion
- 3 Tablespoons fresh lime juice
- 6-8 ears of corn, husked
- vegetable oil
- 1/3 cup mayonnaise or Greek yogurt
- 1 teaspoon ancho chile powder
- 4 ounces cojita, ricotta salata, feta, or queso blanco, crumbled (about 1 cup)
- 3 Tablespoons minced fresh cilantro
- kosher salt and ground black pepper
- hot sauce
Combine the garlic, onion, and lime juice in a medium bowl and toss to coat. Allow to stand for 10 minutes. Whisk the mayonnaise (or yogurt) and chile powder into the onion mixture. Set aside.
Grill the corn 10 minutes, turning every 2-3 minutes, until lightly charred and tender. Allow to cool slightly, then cut the kernels off the cobs and add to the dressing. Toss with the cheese and cilantro, mixing well to coat with the dressing. Season with salt, pepper, and hot sauce. Serve with additional hot sauce if desired.
11 comments:
I love corn and this preparation for it. So I could see myself eating a whole lot of this all the different flavors in it. YUM!!
One of the best things of summer is corn and this salad takes full advantage of it! I love everything about this and will be bookmarking it! Thanks for sharing!
I have to admit, I'm not a mayo fan either but I love this side with the Greek yogurt!
I've just recently come across your blog and am enjoying it so much - especially because I too love Cook's Illustrated and now I see that you're also mayo-averse. I'm eagerly looking forward to reading all your archived posts. I know it's going to be a real treat :)
Diane
I know exactly what you mean about coming up with sides for Mexican dishes. I love everything about corn - I will probably try this with sauteed corn as well!
This sounds like a really tasty way to enjoy the fresh corn!
Made this last night- awesome!!! Thanks for sharing :)
I stumbled across your blog when looking for a side dish to prepare for Father's Day. I made it and it was fantastic. I can't wait to serve it with dinner.
I may just become a regular at your blog. Now I have to go back and review all of your previous posts!!
Thanks for the great recipe!!
I have the same problem when it comes to finding Mexican side dishes. I do like mayonnaise but I prefer to lighten things up. How does this taste with all of the mayo substituted with Greek yogurt?
Josie, should this be served warm or cold?
Jessica, I've served it both ways. I think I actually prefer room temperature though. Hope you enjoy!
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