Mexican Corn Salad

inspired by love & lemons


  • 4 ears of fresh corn (or 2 cans)
  • 1.5 tbsp mayo
  • 1 clove of garlic
  • 1 lime (zest and juice)
  • 2 green onions, chopped
  • 1/4 cup feta cheese
  • 1/4 cup cilantro
  • 1/4 tsp smoked paprika
  • 2-3 Tbsp canned jalapenos*


  1. Brush corn with olive oil and grill for 10-20 minutes on medium-high heat. Remove from grill and set aside.
  2. In a large bowl combine mayo, garlic, lime juice and zest.
  3. Once grilled corn is cooled, slice kernels off the corn and add to the large bowl with dressing. Mix until kernels are well coated.
  4. Add green onions, cheese, cilantro, smoked paprika, jalapeno and lightly season salad with salt and pepper.
  5. Serve immediately or chill until ready to serve.

*Omit jalapeno if you don’t like spicy. You can also grill 1-2 jalapenos for the salad.

PRO TIP: If corn isn’t in season, this recipe works great with canned corn, just skip the grilling step.

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