Mexican Street Corn Salad

Course: Salad

Cuisine: Mexican

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 295kcal

Author: Platings and Pairings

This Couscous Corn Salad puts a salad twist on Mexican Street Corn. Smoky grilled corn, a creamy cumin-lime dressing, and pearl couscous combine to create this delicious salad.

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Ingredients

4 ears corn*** husked
1 1/2 cups pearl couscous uncooked
1 cup chicken broth
3/4 cup water
1/2 cup fresh lime juice divided (6-8 limes)
2 teaspoons salt divided
1/2 red bell pepper chopped
1/2 small red onion finely chopped
1/2 cup fresh cilantro chopped
5 green onions chopped
1 jalapeno pepper diced (and seeded if less heat desired)
2 Tablespoons sour cream
2 Tablespoons mayonnaise
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 cup cotija cheese or feta, crumbled

Instructions

Prepare grill for medium heat. Grill 4 ears corn***, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.
Meanwhile, prepare the couscous. In a saucepan combine the 1 cup chicken broth, 3/4 cup water, 1/4 cup lime juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the 1 1/2 cups pearl couscous. Cover the pan, and let the couscous simmer for 10 minutes. Remove the lid, fluff the couscous with a fork and let it cool in the pan.
In a small bowl, whisk together the remaining ¼ cup lime juice, 2 Tablespoons sour cream, 2 Tablespoons mayonnaise, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper and remaining ½ teaspoon salt. Set aside.
To the bowl with the corn, add the cooled couscous, 1/2 red bell pepper, 1/2 small red onion, 1/2 cup fresh cilantro, 5 green onions, and 1 jalapeno pepper. Stir to combine. Drizzle on the dressing, and 1/2 cup cotija cheese and toss gently to combine. Season with additional salt and pepper, if necessary.

Video

Notes

DO AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.
*** You can also use 3 cups of frozen corn kernels. There’s no need to defrost it. Just heat 1 tablespoon oil in a large skillet over high heat and add the corn. Cook until it gets a nice char, about 5-7 minutes.

Nutrition