Mexican Street Corn Salad


A lighter version of a classic. Barb L.

Serves: 8


6 medium ears fresh sweet corn, husks and silks removed

2 jalapeƱo peppers, seeded and halved

1 Tbsp. Flying Olive Extra Persian Lime, Cilantro and Roasted Onion, Chipotle (a little spicy), Harissa (medium spicy), Baklouti Green Chili or Cayenne Red Chili (very spicy) Extra Virgin Olive Oil

1/2 red or orange bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro plus more for garnish

1/3 cup sour cream or yogurt (I used soy yogurt)

2 Tbsp. fresh lime juice

2 tsp. honey or other sweetener

1/2 tsp. chili powder (your choice of spiciness)

1/8 tsp. sea salt

2 oz. Cotija cheese, crumbled (1/2 cup) or feta, crumbled, if desired (not in photo)

3 Tbsp. chopped green onion


Prepare a charcoal or gas grill for direct cooking over medium heat. Brush corn and peppers with Flying Olive Extra Virgin Olive Oil(s) of Choice. Grill for 8 minutes or until kernels begin to char and surface of peppers blister, turning occasionally. Cool until you can handle them. Remove skin from the peppers.

Cut corn kernels from cob and place in large bowl. Chop peppers and add to corn. Add bell pepper and 1/4 cup cilantro. Stir to combine.

In a small bowl, whisk together the sour cream, lime juice, honey, chili powder, and salt. Stir into the corn mixture. Top the salad with cheese, if desired, onion, and additional cilantro.

Submitted by Barb L.