Public House Street Corn Salad Recipe

Name: Alaskan Brewing Public Houses PUBLIC HOUSE STREET CORN SALAD Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 ears Fresh corn on the cob; 1 cup Kewpie mayo; 1 cup Sour cream; 1 cup Cotija cheese; 0.5 cups Fresh cilantro; 2 whole Lime; 1 tsp Salt; 0.5 tsp Black pepper

Inspired by Alaskan Brewing Public House

Time30m

Serves6

Mexican-style grilled corn with cotija cheese, sour cream, Kewpie mayo, cilantro and lime

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Ingredients

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Method

Preparing the Corn

1
Preheat your grill to medium-high heat.
2
Husk the corn, removing all silk and leaves.
3
Grill the corn directly on the grill grates, turning occasionally, until the kernels are lightly charred and cooked through, about 10-12 minutes.
4
Once grilled, remove the corn from the grill and allow it to cool slightly.
5
Using a sharp knife, carefully cut the kernels off the cob and place them in a large mixing bowl.

Mixing the Salad

6
Add the Kewpie mayo and sour cream to the bowl with the corn kernels.
7
Crumble the cotija cheese and add it to the bowl.
8
Chop the fresh cilantro and add it to the mixture.
9
Juice the limes and add the juice to the bowl, discarding the spent limes.
10
Season the mixture with salt and black pepper to taste.
11
Stir well until all ingredients are combined and evenly coated.

Serving the Salad

12
Taste the salad and adjust seasoning if necessary.
13
Serve the corn salad chilled or at room temperature, garnished with additional cilantro and a sprinkle of cotija cheese if desired.