Fiery Fiesta Corn Salad: A Spicy Twist on Mexican Street Corn

Growing up in Watsonville, California, surrounded by a thriving, tight-knit farming community, I was no stranger to the tantalizing aroma of freshly grilled street corn. Whether at the county fair or local festivals, the scent of charred corn, slathered in butter, cheese and spices, filled the air, beckoning me to indulge in its savory delights. This dish is easy and delicious and it can be served warm or cold, making it a perfect picnic or backyard barbecue party option for a weekend in the sun!

Ingredients:

• 4 ears of fresh corn, husked (frozen corn cooked on the stovetop is great during winter as a substitute)

• 1 tablespoon olive oil or melted butter

• Salt and black pepper to taste

• 1/2 cup crumbled cotija or queso seco cheese (If these are difficult to locate, feta is a good substitute)

• 1/4 cup chopped fresh cilantro leaves

• 1/2 teaspoon cayenne pepper (adjust to taste)

• 2 limes, juiced

• Optional: 1/4 cup finely chopped red onion for added flavor
  

Instructions:

1. Preheat the oven or your barbecue: Preheat your oven or barbecue to 400°F (200°C).

2. Roast the corn: Place the husked corn on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roll the corn to ensure even coating. Roast in the preheated oven for 20-25 minutes or on the barbecue until the corn is tender and slightly charred.

3. Prepare the salad: Once the corn is roasted, allow it to cool slightly. Then, using a sharp knife, carefully cut the kernels off the cob into a large mixing bowl.

4. Add the toppings: To the bowl with the roasted corn, add the crumbled cotija or queso seco, chopped cilantro, and optional chopped red onion.

5. Season: Sprinkle the cayenne pepper over the salad, adjusting the amount to your desired level of spiciness. Squeeze the lime juice over the salad.

6. Toss gently: Using a spoon or salad tongs, gently toss all the ingredients together until well combined and evenly coated with lime juice and spices.

7. Serve: Transfer the salad to a serving dish or individual bowls. Garnish with additional crumbled cotija or queso seco and cilantro leaves if desired.

8. Enjoy: Serve the smoky roasted corn salad immediately as a side dish or as a topping for tacos, burrito bowls, or grilled meats. Enjoy the burst of flavors!
   

This salad is a delightful blend of smoky, spicy, tangy, and fresh flavors that captures the essence of Mexican street corn in a refreshing and satisfying dish. Don’t forget to tag @roam.chiropractic on Instagram when you try out these recipes!