CommonGround volunteer Karol Swan shares a recipe for Mexican Street Corn with Pure Nebraska viewers. 


Mexican Street Corn Salad
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  • 3 Cups (4-5 ears) Fresh Sweet Corn Cut from Cob
  • 2 Tablespoons Olive Oil
  • 1/2 -1 Jalapeno Pepper Stem and seeds removed finely chopped
  • 1/4 Cup chopped cilantro leaves
  • 1/3 Cup Diced Red Onion
  • 2.5 ounces Catijo or Feta Cheese
  • 1 Avocado Diced
  • 1/2 Tablespoon Lime Juice
  • Dressing
  • 2 1/2 Tablespoons Mayonnaise
  • 1 1/2 Tablespoon Lime Juice
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon each salt and pepper


  1. Mix up the dressing and set aside.
  2. Heat 2 Tablespoons olive oil in a skillet. Add corn and cook allowing it
  3. to be charred. This takes 8-10 minutes. Stir the corn as it chars. allow to cool several minutes.
  4. In a large bowl pour 1/2 Tablespoon over the diced avocado and toss.
  5. Stir in other ingredients and dressing. Add the corn, toss and top with the cheese.
  6. This salad can be served immediately slightly warm or chilled.


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