Spicy Grilled Street Corn Salad is a “deconstructed” version of Mexican style street corn.
The flavors of Mexico without the butter, or the mess!
I totally appreciate my Wisconsin friends. They always have cheese…naturally. They are “go-with-the-flow” and love trying new food. Best of all, they enjoy cooking. Food connects us and it has created a commonality between us. And when they experience something they drank or ate that blew their minds, they pride themselves on authenticating that exact cocktail or dish. Mexican street corn was the object of their affection while visiting their daughter and son-in-law in St. Louis, MO. Our conversation about street corn ended up in a collaboration of ideas and ingredients that will change the way I enjoy corn. Don’t get me wrong…I love corn straight off the cob, but this spicy grilled street corn salad was so good, I had to write about it.
Spicy grilled street corn salad is super flavorful and easy to make, but first, go out and get some good sweet corn…
…From the back of a truck, that is. Eugster’s Farm Market in Stoughton, WI sell sweet corn, fresh veggies and fruits near my friend’s house. My friend’s husband was concerned that we wouldn’t make it to this particular side-of-the-road farm stand before they closed. Worst case scenario, he was willing to drive 30 minutes to the farm itself! Even though we made it with plenty of time to spare, the detriment of not having this delicious sweet corn as a main ingredient in our grilled street corn salad could have been catastrophic! I mean, I agree…their corn is so good! (Way to take one for the team Bob!)
As the grill was preheating to 400 degrees, ten ears of corn were shucked in record time and I could tell that the excitement in Bob was building. My friend and I stayed inside to prepare (and compare) 2 different sauces for the grilled street corn salad. Mayonnaise, minced garlic, fresh lime juice, my Spicy Barbacoa blend and fresh Queso Fresco were the only ingredients I used. My friends sauce on the other hand had all of the main ingredients minus Spicy Barbacoa and added sea salt. After 6 or 7 turns of the corn and 20 minutes later, beautifully grilled corn emerged and perfumed the air with sweetness.
Just as soon as we could handle the hot cobs, we worked to cut the corn into bowls and then simply mixed in our sauces to coat the corn. Both corn dishes were served immediately alongside veggie and jalapeno burgers. Piping hot and full of flavor, we all gravitated to the grilled corn salad with Spicy Barbacoa. 🙂 At my friends request, her grilled corn salad got a sprinkling of Spicy Barbacoa also, and all was well in the world. Just 1 tsp of Spicy Barbacoa transformed the grilled corn salad from ordinary to extraordinary. Combining the flavors of smoked paprika, cumin, chipotle, oregano, black pepper, habanero powder, garlic and onion powder created wonderful flavor, especially with the sweetness of the corn.
If you like eating with your hands and enjoy wiping your mouth after each bite, I encourage you to slather the sauce straight on the cob. This version would be the more authenticate way to eat Mexican street corn. And if you make this version, and have left-over grilled corn salad, go ahead and refrigerate it and reheat in the microwave to enjoy again. My husband can testify to this. I also brought several ears of corn home to make for my husband and I. The following day, he took the left overs to work and said it was just as amazing as the day it was made. There. Proof!
Great conversation, lots of laughing, relaxing and some leisurely cooking leant itself to a great weekend with amazing, sweet friends and amazing spicy grilled street corn salad. To good friends and good food. Cheers!
- 4 fresh ears of sweet corn-husks and silk removed
- Olive oil or coconut oil cooking spray
- ⅓ cup Hellman's mayonnaise
- 2 tsp. lime juice freshly squeezed
- 2 garlic cloves minced
- 1 tsp. Spicy Barbacoa
- ¼ cup queso fresco
- Optional: fresh chopped cilantro
- Preheat grill to 400 degrees.
- Spray each cob with olive oil or coconut cooking spray.
- Place directly on the grill's grates. Close lid.
- Monitor corn and turn every 3 minutes being sure not to scorch corn.
- Do this 6-7 times and about 20 minutes.
- Remove corn and allow to cool slightly on a plate and set aside.
- Meanwhile, prepare sauce.
- Combine mayo, lime juice, garlic, Spicy Barbacoa and queso fresco in a medium bowl.
- Mix to incorporate and set aside.
- Next, stand a corn cob upright in a large bowl and with a sharp knife, cut corn off of the cob.
- Do this with each ear of corn.
- Add sauce to the bowl of corn and mix until the sauce is evenly distributed.
- Optional: mix in or simply garnish with fresh chopped cilantro.
- Serve immediately.