Authentic Mexican Street corn (elite) consists of grilled corn on the cob slathered in butter, mayonnaise and chilli pepper topped with cilantro, Cojita and lime juice.
We cut the corn from the husks and make an easy summer salad to serve with Rotisserie Chicken Tacos.
Mexican Street Corn Salad
Cojita cheese is commonly found at a local Mexican Market or specialty cheese store. Use Feta in its place, if you want, both are meant to be crumbled.
The one thing that truly makes a difference when making fresh corn salads is to grill the cobs before cutting the nibblets off.
Ingredients
- 4 small corn on the cob (262 gr nibblets) 45.55 CHO
- 1 TBSP olive oil 0 CHO
- 1 cup (120 gr) red/orange pepper, diced 6 CHO
- ¼ cup (30 gr) red onion, finely chopped 3 CHO
- 1/3 cup (10 gr) cilantro, finely chopped 0 CHO
- 1 – 2 (40 gr) jalapeño peppers, seeded and finely chopped 2 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- ½ tsp. cumin 0 CHO
- ½ tsp. chili powder 0 CHO
- 2 TBSP Hellman’s Real Mayonnaise 0 CHO
- 3 oz. (90 gr) Feta/Cojita Cheese, crumbled 0 CHO
- 1 TBSP fresh lime juice 0 CHO
- Zest of ½ lime 0 CHO
- Lime wedges to garnish 0 CHO
- Avocado slices to garnish (175 gr = 3 CHO) 0 CHO
TOTAL CHO 56.55 CHO
- TOTAL WEIGHT 580 GRAMS
- 56.55 CHO DIVIDED BY 580 GRAMS = .097 CHO/GRAM
- ¼ CUP = 38 GRAMS (.097 x 38 GR) 3.68 CHO/1/4 CUP
- ¼ CUP = 4 TBSP
Instructions
- Pre heat grill to 450. Rub olive oil over the cobs and grill for 15 minutes, turning with tongs frequently so that corn doesn’t burn but does get some grill marks.
- Meanwhile chop pepper, onion and cilantro. Mix spices in a small dish.
- Once the cobs have cooled enough to handle, cut the nibblets off and place in bowl. Let come to room temperature.
- Add pepper, onion and cilantro to the corn and toss.
- Next add the mayonnaise, toss and then the spices. Toss again.
- Add lime juice and zest next and toss again, before sprinkling crumbled cheese and tossing yet again.
- Garnish with lime wedges and avocado slices if desired.
