Mexican-style Street Corn Salad with Tomatoes


One of the very best things I ate a few summers ago was Spicy Mexican-style Street Corn on the Cob – like you’d find sold from a food cart along the sidewalk next to a park in NYC. The fresh sweet corn was roasted in the husk, then husked, served in foil topped with butter, lime juice, paprika, salt, chili powder and Cojita Cheese crumbles (like a Mexican version of Parmesan or Feta). The combination was sweet, spicy and tangy all at once. I had never tasted anything quite like this. Needless to say, I was floored. Below is my attempt to recreate some of those flavors. If you can’t get authentic Cojita Cheese where you shop, try substituting plain Feta.

  1. Boil 10 ears of Sweet Corn for 3 minutes, then slice the kernels from cob (about 2lb net) into a glass bowl
  2. Melt 6 tbsp Butter into hot trimmed corn (microwave if needed)
  3. Squeeze the juice of 1 Lime onto the Buttered Corn Kernels
  4. Add 2 Vine Ripe or Heirloom Tomatoes, cored, peeled, diced to bowl
  5. Season with: ½ tsp each Coarse Salt, Chili Powder and ¼ tsp each Paprika, Garlic Powder, Cumin
  6. Fold ingredients together with a spoon or spatula
  7. Top with ¼ Cup Cojita Cheese (or Parmesan, or plain Feta Crumbled Cheese) – re-stir
  8. Serve Warm