Street Corn Salad

It’s time for a salad – well, a side dish that acts like a salad. The street
corn salad is here and it’s smokey, full of flavour with a dash of heat. This
one just might alarm your smoke detector. Okay, let’s get cooking!

Servings: 5 cups

Author: Ali

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Course:

Salad

Cuisine:

Mexican

Instructions

1 Here's the true trick to this salad. You need to char the corn and jalapeños.
This isn't easily done if you're using canned corn. One trick, though, use a
wire basket with smallish holes. I used one <a
href="https://www.homedepot.ca/en/home/p.small-stainless-steel-vegetable-basket.1000833538.html"
target="_blank" rel="noopener">like this</a> and only about 20 pieces of corn
fell through. So worth it though.
2 Another tip - roast the corn and the jalapeños at the same time. By stacking
them in the basket it intensified the smokey flavour. Roast until about 1/2
black. Then, place the corn in a bowl and deseed the jalapeños and dice.
3 Next, chop the cilantro and garlic and then add in the lime juice, mayo and
spices. Stir well.
4 Crumble the feta and slice the green onions. Mix all ingredients together, add
in your dashes of salt and chill for 2 hours until nice and cold. Then, eat up!

Street Corn Salad

Course:

Cuisine:

🧂 Ingredients

Instructions

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