Anyone else obsessed with corn in the summer?! I actually made a Corn Salad recipe in mid July last year that was a HUGE hit, so I knowwww you guys are with me on this! Needless to say, when my pals over at Learn To Cooksuggested a corn side/dip situation for our next round of filming, I was immediately on board. Yes, I left mayo out for my last corn recipe, but I actually don’t mind it in this one! It’s really just a vehicle for all those fresh herbs – and you know I love me some fresh herbs. Yum.
Check out the video below!!
Scroll down for the recipe!
PS. I’m wearing an Elizabeth and James dress in this video – and it’s on sale! I highly recommend their dresses if you’ve never tried them. They fit like a dream and this one has definitely become a favorite of mine 🙂
6 large ears corn, shucked and cleaned
1 cup feta or cotija, crumbled
1 jalapeno, seeds and ribs removed
3 tbsp mayo
1/2 cup fresh cilantro, chopped
2 limes, juiced
1 tsp paprika
salt and pepper to taste
Fill a large pot with water. Add in 1 tbsp salt and bring the water to a boil. Add in the corn and reduce the heat to a simmer. Let the corn cook for about 10 minutes or until tender. Remove from the pot and rinse with cold water. Using a knife, remove kernels from the cobs over a bowl so you capture as much of the juice as possible.
In a large bowl, add in jalapeno, mayo, cilantro, lime juice, and paprika. Whisk until combined. Add this to the corn and toss to coat. Season with salt and pepper as needed. Add in feta (or cotija – my personal preference!) and gently toss to combine. Refrigerate until cold, about 2-3 hours.