This Street Corn Salad Recipe Is a Perfect Summer Side

Name: Street Corn Salad
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 1 cup mayonnaise; 6 tbsp of fresh lime juice; ½ tsp paprika; 1 tsp chili powder; 12 ears of corn; 1 cup grated pecorino (you can substitute feta or cotija); 1 cup chopped cilantro leaves; ½ cup minced chives; 6 small shallots, diced; 6 small red radishes, diced; 6 tbsp extra-virgin olive oil; 2 lemons, zested

This recipe by Jamie Steinthal, the owner of Meritage in Scarsdale, is a must for cookouts in Westchester this summer.

After over 20 years of running a well-loved restaurant, Steinthal knows a crowd pleaser when she sees one. Her street corn salad is the ultimate elevated side dish for a day of grilling and chilling. “I don’t even have to ask what to bring to someone’s house—they immediately request this.”

Street Corn Salad

Recipe by Jamie SteinthalCourse: Sides, AppetizersCuisine: MexicanDifficulty: Easy

Prep time

40

minutes

Cooking time

20

minutes

Total time

1

hour

This recipe for street corn salad is fresh, zesty, and ideal for summer barbecues.

Ingredients

1 cup mayonnaise
6 tbsp of fresh lime juice
½ tsp paprika
1 tsp chili powder
12 ears of corn
1 cup grated pecorino (you can substitute feta or cotija)
1 cup chopped cilantro leaves
½ cup minced chives
6 small shallots, diced
6 small red radishes, diced
6 tbsp extra-virgin olive oil
2 lemons, zested

Directions

Combine mayonnaise, lime juice, paprika, and chili powder in a bowl and cover. Refrigerate for 30 minutes.
Grill corn with husks intact on a lightly oiled grill over 350° F for 15-20 minutes. Let cool, then peel off the husks and grill corn for another 3-5 minutes.
Once cooled, cut kernels off the cobs.
Combine corn, cheese, cilantro, chives, shallots, radish, olive oil, and lemon zest in a bowl.
Fold in mayonnaise mixture and serve.