Street Corn Salad

You'll love this Mexican summer dish

Street Corn Salad


6 ears, grilled corn, shaved (warm)

½ c diced red onion

½ c diced red bell peppers

½ c brunoise tomato

¼ c minced jalapeno

1 c chopped cilantro


1 c butter, room temperature

½ miso paste

1 T dark chili powder

1 c minced cilantro

1 c cotija cheese

½ c parmesan

Juice and zest of 4 limes



Salt and pepper to taste


Chef’s Tip: Get all of your ingredients cut and ready for mixing before grilling your corn. The corn must be warm for this dressing to incorporate properly. Also, I like to keep a little extra cilantro and cheese aside to use as a garnish.


In a medium mixing bowl, combine the miso, soft butter, cilantro, cheeses, and lime zest and juice. Using a whisk, mix it thoroughly until it is a uniform texture.


Put the peppers, onions, and tomatoes in a mixing bowl with half of your butter mixture. Add the warm corn and toss thoroughly. Season to taste with salt and pepper. If it needs more dressing be sure to add it while it is still a little warm.


Serve immediately.

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