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Summer Recipe from the Courtyard Cafe: Mexican Street Corn Salad


  • 2 pound bag frozen sweet corn (or 12 ears fresh corn on the cob)
  • 1 Red Onion finely diced
  • 1 Red Bell Pepper finely diced
  • 2 Jalapenos, finely diced
  • 2 Tablespoons Chili Powder
  • 3 Tablespoons Cumin
  • 3 Tablespoons Lime Juice (about 2 limes)
  • 1 pint Sour Cream
  • 2 cups Queso Fresco (Crumbled Feta will also work well)
  • Salt & Pepper to taste


Toss the sweet corn with 3 Tablespoons cooking oil and spread on a sheet tray.  Dust with salt and pepper and bake in a preheated 375-degree oven for 20 minutes, or until the corn begins to toast.  You’ll be able to tell its done when the kernels around the edges turn brown and crispy.

If using fresh corn, soak the unhusked cobs in cold water for 20 minutes up to an hour.  Place the unhusked corn on a grill set to high temperature.  Turn the corn every few minutes until the husks are fairly well charred.  You should see more black char than green husk at this point.  Remove the corn from the grill and allow to rest for five minutes.  After resting, remove and discard the husks and use a kitchen knife to cut the kernels from the cob.

In a mixing bowl, combine all of the other ingredients and mix well.  Add the corn kernels while still warm and combine.  Taste the seasoning and add salt or pepper as necessary.  Serve warm or at room temperature.

This is a popular choice in the Courtyard Cafe, and we typically prepare around thirty pounds of corn, along with much larger quantities of the other ingredients for a normal lunch service.  Here at NMC, we like to serve this warm salad as a side for fajitas, but it also works well as a summertime side for almost anything that you’d cook on the grill.  Try putting it on top of a burger with a sharp cheddar cheese!  It’s easy to make and delicious.  Try it at home or check out the Courtyard Cafe link to find a day when we’re serving it here and come in for a taste!