I love summer corn, but I usually prefer to cut it off the cob to avoid it getting stuck in my teeth. It also lets you add even more flavors to it, which is never a bad thing. This corn salad is a fantastic version of mexican street corn that would be perfect for your Labor Day celebration. The salty bite of the cotija cheese combined with creamy avocado, smoky cumin, and fresh lime bring out the sweetness of summer corn. I can also see myself making this in the middle of winter with frozen corn to remind myself of summer when I’m looking out the window at snow. But for now, I’ll enjoy it on the deck with a juicy burger.
Mexican Corn Salad
6 ears of corn, boiled until tender
1/4 teaspoon cumin
1/2 teaspoon paprika
2 limes, zested and juiced
3 ounces cotija cheese, crumbled
3 tablespoons cilantro, chopped
1 avocado, cubed
1 jalapeno, minced
1 medium tomato, diced
2 tablespoons olive oil
Grill the corn cobs for a few minutes, just until the corn develops grill marks. It is already cooked completely, so it won’t take long. Allow the corn to cool and then cut the kernels off the cobs. Cobs can be reserved for use in stocks and soups, I like to keep them in the freezer.
Pour the lime juice over the avocado to keep it from turning brown. Add all the remaining ingredients to the corn and stir gently to combine. I like to let it sit together for a few minutes before serving to combine all the flavors.
