Jeanette Chen of Jeanette’s Healthy Living enjoys the great taste of Mexican street corn, but finds it’s not always easy to eat or bring to a picnic. So she created this delicious summer salad, combining native corn and fresh tomatoes that are so bountiful this time of year, with cheese and seasonings, capturing all of the authentic flavors with none of the mess.


1 tablespoon extra virgin olive oil
5 ears corn on the cob leftover or uncooked, cut from the cob, ~ 6 cups
sea salt to taste
black pepper to taste
2 ounces feta cheese crumbled
2 tablespoons mayonnaise
1 large tomato chopped
2 scallions chopped
1/2 cup cilantro minced
2 cloves garlic minced
1 lime juiced
1/2 teaspoon chili powder
dash chipotle powder


Heat olive oil in cast iron skillet and add corn; sauté until charred in spots; season with salt and pepper. Transfer to large bowl; add cheese, mayonnaise, tomato, scallions, cilantro, garlic scape paste, lime juice, chili powder and chipotle powder. Toss, allowing the cheese to melt, and serve.
Makes 6 servings.

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