The perfect addition to a summer BBQ, this Mexican Street Corn salad from Chef Tanya Foster is a guaranteed crowd-pleaser. Pairing perfectly with burgers, sausages, tacos, and any grilled or smoky protein, this salad makes for a great side dish.

Want to spice it up a bit? Toss in some fresh chopped jalapenos or add in extra Sriracha.

INGREDIENTS

6 to 8 ears of corn (husked)

½ cup mayo

½ cup sour cream

1 lime (freshly squeezed)

3 tbsp cilantro (fresh, chopped)

3 tbsp parsley (fresh, chopped)

2 tbsp parmesan cheese (grated)

½ cup (or ¼ block) Cotija cheese (crumbled)

½ tsp Cayenne pepper or Sriracha

Ground Salt & pepper to taste

METHOD

Preheat grill to medium-high.

Grill corn on the cob, rotating occasionally for about 8 to 10 minutes.  Allow some kernels to char but watch carefully.  Set aside and allow to cool while you make the dressing.

Finely chop the parsley and cilantro.  In a large mixing bowl add mayo, sour cream, lime juice, cayenne pepper, parmesan cheese, cotija cheese, parsley, and cilantro.  (If you do not like cilantro omit it and just use parsley). Season with salt and fresh ground pepper. Stir and set aside.

Cut the corn kernels from the cob and add to the dressing. Mix well. Let rest a few minutes in the dressing before serving at room temperature or prepare beforehand and refrigerate for a few hours. 

Enjoy!