Street Corn Salad Recipe

Prep and grill corn

Preheat a grill or grill pan to medium-high heat. Brush each ear of corn with the neutral oil (about 2 tbs total). Place corn on the hot grill and cook, turning every 2–3 minutes, until kernels are charred in spots and tender, about 10–12 minutes total.

When the corn is done, transfer to a cutting board and let cool 3–5 minutes until cool enough to handle. Stand each cob on its end and slice downward with a sharp knife to remove kernels from the cob. Place kernels in a medium bowl.

While the corn is still warm, toss the kernels with 1 tbs fresh lime juice and 1 tsp tajín to absorb flavor. Reserve remaining tajín and lime for finishing.

Crumble 3 oz white cheese (queso fresco or cotija) if not already crumbled; set aside about 1 oz for garnish and fold the rest gently into the warm corn so some melts slightly and adheres to kernels.

Combine the diced tomatoes (1 cup), chopped onion (1/4 cup), chopped cilantro (2 tbs), minced jalapeño (1/2 tsp), 1 tbs lime juice and 1/4 tsp salt in a small bowl. Stir to combine and taste; adjust salt or lime if needed. Let sit 10 minutes at room temperature to meld flavors.

In a small bowl, whisk together 1/2 cup mayonnaise, grated garlic (1 clove), 1 tbs lime juice, 1 tsp lime zest, 1/2 tsp honey (optional), 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning — add a touch more lime or honey to balance acidity as desired.

Place 4 cups shredded romaine on a large shallow bowl or platter to form the salad base.

Spoon the warm corn and crumbled cheese mixture over the lettuce, distributing evenly.

Add 1 cup pico de gallo in dollops across the top so tomatoes and onions are visible in each serving.

Drizzle lime aïoli over the salad in a thin stream — start with about 3 tbs and add more to taste (the recipe yields roughly 1/2 cup aïoli).

Sprinkle the remaining 1/2 tsp tajín over the finished salad for a bright chili-lime finish and crumble the reserved 1 oz white cheese over the top. Garnish with cilantro leaves and serve with extra lime wedges.

Serve immediately while corn is still slightly warm. Toss lightly at the table if desired so aïoli and corn combine with lettuce. Offer extra tajín, lime wedges, and additional cheese on the side.