If you’re anything like me, you love fresh corn on the cob in the summer. I don’t think there is anything better than grilled corn complete with butter and sea salt. But then I tried Mexican street corn at a restaurant and I was blown away by the flavour. Truthfully, I made it this way every time I bought corn last summer. And this summer is shaping up to be the same. So I thought it was time I shared this Mexican street corn salad with you. Your welcome!
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August Here We Come
As we head into August soon, I am trying my best to hold onto summer as much as I can. That means for me, spending more time outdoors and with friends. I used to feel guilty if I wasn’t working as hard as I could, but honestly I don’t anymore. Working for yourself presents a whole host of issues and as much fun as it sounds, it can be really hard sometimes. Don’t get me wrong, I absolutely LOVE what I do, but sometimes, it can seem overwhelming.
Giving Yourself Permission to Just Enjoy
The never ending to-do list combined with the guilt I feel any time I take time away from my business can make me feel anxious. But the summers here in Toronto are so short and I cannot stay cooped up inside during the beautiful summer days. So I’ve been going out more than I ever have and I had to learn that this is ok. I had to kind of give myself permission to just enjoy the summer. During the weekdays I am still working my normal hours, but in the evening (when I would usually work), I have been making time to go out more. If you work for yourself I am sure you can understand how this feels. And if you need to hear it too- I’ll tell you: you’re allowed to have fun! You’re allowed to take breaks from social media (for as long as you need) and be outside and enjoy the beautiful weather. Things will not fall apart, I promise!
All About Upgraded Ingredients:
For this Mexican street corn salad, I wanted to still have it creamy, delicious and as close as possible to the original version. But of course, I always aim to use high quality ingredients with the recipes I create. It’s exactly why I call myself holistic foodie, because it is all about the balance between being holistic and being a foodie.
This recipe makes a great meal prep type of dish because it tastes great cold. You could easily serve it beside some protein and some more veggies for a complete meal. If you want to learn more about meal prep and how to do it easily, check out my free meal prep made simple guide.
A lot of people still fear mayo because it’s too fattening. I personally have no problem with using mayo, but I do however opt for brands that use high quality oils and eggs. I’ve even made my own in the past, it is super easy to make. But, I just don’t go through it that often, so it was a waste to make it homemade as it only lasts about 2 weeks in the fridge. The brands that I use and recommend are Chosen Foods, Sir Kensington’s, Primal Kitchen and Maison Orphee.
When it comes to dairy products, I aim to buy organic as much as possible. This is especially important if you’re buying dairy products that are from the U.S. as these are made from cows given a growth hormone called rBGH. I try and support organic when I can, and dairy is no exception. If you can’t have dairy at all, try and find a vegan yogurt and sub that in for the greek yogurt. I haven’t tried this, but I think it could still work.
As for the cheese, I used cotija which is hard, crumbly Mexican cheese that is traditionally used in this type of dish. It tastes similar to feta. I have found it in Toronto at well stocked cheese shops, but if you cannot find it, try feta or parmesan.
Storing your Mexican Street Corn Salad
I think this salad tastes good no matter when you eat it. So whether you eat it while it is still warm or you eat it from the fridge, you’re going to love it. After you cook your corn, let it cool so that you can handle it and slice it off the cob. I don’t suggest using frozen corn in this recipe, as it won’t taste the same. Similarly, I recommend grilling the corn to get the flavour that comes from grilling. If you are like me and don’t have access to a grill (hello condo living), you can use a cast iron pan and cook it indoors on the stove. I do this all the time, and it tastes great. They only take about 10 minutes in total this way! Keep your Mexican street corn salad in a sealed container in the fridge for a few days (if it lasts this long!).
Mexican street corn salad
A delicious and easy corn salad, made healthier.
For the dressing:
For the Salad
- 1/2 Red onion diced
- 1/3 cup Cotija cheese
- 1/4 cup Cilantro chopped
Heat a cast iron pan over medium heat and brush the corn with avocado oil and sea salt. Place the corn on the pan and cook for about 10 minutes total, rotating the corn so all sides become blistered. Remove and set aside. Once cool, remove the corn from the cob with a knife and place in a large bowl.
Mix together the dressing ingredients in a small bowl.
Add the onion to the corn and then the dressing. Top with cheese and cilantro and serve and enjoy!
If you cannot find cotija cheese, you could sub for feta or parmesan.