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Mexican Street Corn Salad
You can make this salad ahead and refrigerate it for up to 1 day.
1?2 cup mayonnaise
1 garlic clove, minced
1 tsp. minced jalapeno pepper
1 tsp. chili powder, plus more to taste
1 tsp. lime zest and 2 Tbsp. juice from 1 lime
1 tsp. honey
2 Tbsp. vegetable oil
8 ears corn, kernels cut from cob (about 6 cups)
2 cups finely shredded kale
4 oz. cotija or feta cheese, crumbled (1 cup)
1 cup cherry tomatoes, quartered
1?3 cup minced fresh cilantro
4 scallions, sliced thin
Salt and pepper
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Mexican Street Corn Salad

Mexican Street Corn Salad

Mexican Street Corn Salad
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:20 minutes
1. Whisk mayonnaise, garlic, jalapeno, chili powder, lime zest and juice, and honey in a large bowl to make a dressing and set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Add half of the corn and cook, stirring occasionally, until charred all over, 8 to 10 minutes. Transfer to bowl with dressing and repeat with remaining oil and corn; toss until evenly coated.
3. Let corn cool for 10 minutes. Mix in remaining ingredients and season with salt, pepper, and more chili powder to taste.
Source: Hannaford fresh Magazine, May - June 2016