Mexican Street Corn Salad

It seems like every summer there is one "signature" dish that I make over and over again. This year I happened upon it at my local Publix supermarket with my friend Sundi. I have followed their Apron meals for years and love that the new stores have an entire fancy area dedicated to the featured specials and all the ingredients right there. When Sundi and I sampled the dish at Publix, we grabbed all the ingredients and made it as soon as we got home!

For years and years I have avoided any random corn dish but somewhere along the way decided to abandon that disdain and now I have found several corn salads and side dishes that I really love. This Mexican Street Corn Salad is definitely one of them! There is something so fresh and summery about it.  You can find the recipe on the Publix website. I am lucky enough to have great farmer's markets with Peaches and Cream corn to use in it but you can use any fresh corn that you have available.

I have enjoyed sharing the salad with friends and family and this evening was happy to take it to our church potluck where I shared the recipe with a friend. Pat is an all around amazing human being who makes the world brighter in so very many ways. Her home and her heart are both so warm and you leave being with her feeling a little lighter and definitely more loved. Through the years we have shared laughter, tears, prayers, stories, and of course, recipes! Pat is a vegetarian so I am always happy when I have a dish to share with her that she can eat. I promised her that I would share this recipe with her and decided that I had given it out so many times that it needed to go on my blog! It's just easier that way.

The key flavor in this dish is a McCormick spice mix called Grill Mates Chipotle and Garlic Seasoning. I found it at Publix on the spice aisle with all the other grilling seasonings. You might want to grab 2 bottles because it goes fast if you make the salad often. I also imagine it would be great on fajitas or any kind of Tex-Mex fare. For this recipe you will spray your shucked and silked corn with non-cooking spray (the Crisco kind is my favorite) and then liberally sprinkle the seasoning on it before roasting it in the oven. You also use the seasoning in the dressing mix.

The original recipe calls for using feta in the salad but that seemed odd to me given that the dish is Mexican so I replace the feta with cotija, a Mexican crumbling cheese that is readily found in the dairy aisle.

For your next potluck or even just for a family dinner, this recipe will definitely be a crowd pleaser!

Mexican Street Corn Salad (click for printable recipe)

4 ears of corn, husks and silk removed
non-stick spray (I like Crisco)
McCormick Grill Mates Chipotle and Garlic Seasoning
3 T. chopped cilantro (I used dried Penzy's cilantro leaf)
1/4 cup finely diced red onion
3 green onions, thinly sliced
juice of 3 limes
1 additional teaspoon McCormick Grill Mates Chipotle and Garlic Seasoning
3 T. mayonnaise (I always use Duke's. You could also use crema)
1 C. crumbled cotija cheese

Preheat oven to 375 degrees. Spray corn with nonstick spray, place in a glass baking dish and sprinkle seasoning on liberally. Roast corn for 15 minutes and allow to cool. Cut kernels from corn and scrape dull side of knife along the cobs for some of the juice.

Combine cilantro, mayonnaise, 1 t. seasoning, and lime juice in a large bowl. Whisk until smooth. Add onions, corn, and cheese. Toss together. Refrigerate until ready to use.