Mexican Street Corn and Salad

Summer Corn always tastes so good off the grill! Here are 2 recipes where grilled corn shine, enjoy!

Mexican Inspired Grilled Corn

This has become a popular way to showcase sweet summer corn with the fresh flavours and salty, spicy taste that comes through with that deliciously buttery Ontario corn. 

8 cobs corn

3 tbsp (45 mL) butter, melted

1/3 cup (75 mL) crumbled feta or cojita cheese

Chopped fresh cilantro

Lime wedges

Chili Lime Mayo:

2/3 cup (150 mL) mayonnaise

1/2 tsp (2 mL) grated lime zest

3 tbsp (45 mL) fresh lime juice

1 tsp (5 mL) ancho chili powder

1 tsp (5 mL) smoked paprika

1/4 tsp (1 mL) salt

Chili Lime Mayo: In a bowl, whisk together mayonnaise, lime zest and juice, chili powder, paprika and salt; set aside. 

Shuck corn and remove silk. Try to leave the end of the cob to use as a handle if possible. 

Preheat grill to medium and add corn. Grill brushing with melted butter and turning for about 8 minutes or until starting to char. 

Start basting corn with Chili Lime Mayo and grill, turning and basting for about 5 minutes or until well coated. Remove to a platter and sprinkle with feta and chopped cilantro. Serve with lime wedges to squeeze over top before enjoying. Serves 8. 

Mexican Street Corn and Turkey Salad

Grilled corn and turkey come together for a new spin on a summer favourite. Enjoy this salad warm or cold. For some fun add a sprinkle of crushed tortilla chips on top!

1 boneless skinless turkey breast (about 1 lb/500 g)

2 tbsp (30 mL vegetable oil

1/2 tsp (2 mL) grated lime zest

2 tbsp (30 mL) fresh lime juice 

1 tsp (5 mL) ground cumin

1/2 tsp (2 mL) each salt and pepper

4 cobs of corn, shucked

1 cup (250 mL) crumbled feta cheese 

1/2 cup (125 mL) diced red onion

2 tbsp (30 mL) chopped fresh cilantro leaves

Cilantro Dressing: 

1/4 cup (60 mL) light mayonnaise

2 tbsp (30 mL) apple cider vinegar

1/2 tsp (2 mL) chili powder

Pinch salt

2 tbsp (30 mL) chopped fresh cilantro leaves

Cilantro Dressing: In a small bowl, whisk together mayonnaise, vinegar, chili powder and salt until smooth. 

Stir in cilantro; cover and refrigerate until ready to use.

Using a chef’s knife, remove tenderloin from turkey breast. Hold knife horizontally in centre of turkey breast and cut in half, you should have 2 equal size pieces. Place all 3 pieces of the turkey pieces into a large shallow dish or resealable plastic bag. 

In a small bowl, whisk together oil, lime zest and juice, cumin, salt and pepper. Pour over turkey and turn to coat well. Let stand for at least 10 minutes or cover and refrigerate for up to 12 hours. 

Preheat grill to medium-high heat. 

Spray corn cobs lightly with cooking spray and place on grill. Close lid and grill, turning occasionally for about 10 minutes or until golden. Remove to cutting board to cool slightly.

Meanwhile, place turkey breasts onto grill. Close lid and grill for about 5 minutes or until edge is golden. Turn over and grill for about 5 minutes or until turkey is no longer pink inside and juices run clear. Remove from grill.

Cut off kernels from corn and place in a large bowl. Chop turkey into bite size pieces and add to corn. Add feta, onion and cilantro. Pour over Cilantro dressing and stir gently to coat. Serves 4.