We love to go to Mexico to surf. And eat.
Getting to Mexico from here takes about 2 hours and we go all the time. The tacos are authentic and amazing (and cheap), and the waves are fun. Besides the tacos, of my favorite things to eat while we’re there is the street corn. Usually found on a stick covered with mayo and cotija cheese, it is so simple but just so Mexico.
In this version of Mexican street corn I grill the corn (husk off) for about ten-12 mins, and then mix it with chili powder, lime, cotija cheese and plenty of cilantro. It is easy to eat and makes a great summer side dish (especially if you already have leftover corn).
Mexican Street Corn Salad
- 4 ears corn, husked
- 3 Tbsp finely chopped red onion
- juice of 2 limes (about 2-3 Tbsp)
- 1/2 tsp kosher salt plus more to taste
- 1/2 tsp fresh ground black pepper
- dash of Cholula or your favorite hot sauce
- 1/2 tsp chili powder
- pinch cayenne pepper (more to taste)
- 1 cup crumbled cotija cheese
- 1/2 cup chopped fresh cilantro
- Heat grill to medium-high heat, about 400-450 degrees.
- Put corn directly on grill, and cook about 10-12 minutes, turning about every 3 minutes so corn blackens evenly. It should have a nice char on the kernels when you're done.
- When corn is cool enough to touch, cut off kernels.
- In a big bowl mix together corn with lime, spices, cholula and onions.
- When corn mixture is room temperature (should only be a few more minutes), add cheese and cilantro.
- Mix to combine and enjoy right away or keep in fridge for up to a day or so.