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


Mexican Street Corn Salad


  • 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


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