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Cool Summer Salad: Grilled Mexican Street Corn

A summer staple becomes a serious contender for best seasonal side

With just a couple of weeks left in August, there's no better time to take advantage of the season's most reliable staple. Roasted in its own husk on the grill or thrown into a classic seafood boil, sweet, juicy corn lends the perfect heft to an alfresco summertime meal. So when chef, cookbook author, and Today-show stylist Ashton Keefe approached us with this simple, flavorful take on Mexican street corn salad (aka esquites), we couldn't help but pin it to all of our summer entertaining boards. Have a look at the super-simple recipe below, and then check back here in the next few weeks for more of Keefe's approachable, delicious dishes.

Grilled Mexican Street Corn Salad
Serves 6-8

- 6 ears corn
- 1 bunch cilantro, chopped
- 1 white onion, diced
- 1 cup queso blanco, crumbled
- 2 limes, juiced
- 1 teaspoon fine sea salt
- ¼ cup extra virgin olive oil
- ¼ cup sour cream (optional)

Preheat grill to medium high heat and grill each ear of corn “dry,” until slightly fragrant and blackened. Remove kernels from the cob and place in a large bowl.

Toss together corn, cilantro, onion, and cheese.

In a small bowl, whisk lime juice with salt. Slowly whisk in olive oil (and sour cream if desired) and toss with corn mixture. Serve immediately.

Cool Summer Salad: Grilled Mexican Street Corn