Mexican-Style Street Corn Salad
Yield 4-6 SERVINGS
- 5 strips applewood smoked bacon
- 3 cups fresh corn kernels
- 2 jalapenos, seeded and diced
- 2 tablespoons mayonnaise
- 1 lime, juice & zest
- 2 ounces queso cotija or queso fresco
- Tajin chili seasoning, or chili powder
Recipe notesThis salad is a play on the flavors of elote, the popular Mexican-style corn on the cob street food that’s slathered with cream and dusted with cheese. Our recipe is enriched with crumbled bacon. Chilled rosé perfectly balances out the smoky richness.
- Cook bacon in a medium skillet until crisp, then drain on paper towels. Pour off all but about a tablespoon of bacon fat then set the pan over medium-high heat.
- Add corn, turning to coat. Cook, stirring occasionally until corn is cooked through and slightly charred; remove from heat.
- Chop bacon and add to corn along with jalapeños, mayonnaise, lime zest, cheese, and lime juice (to taste). Place in small serving dishes, season with Tajin. Alternately, use the inner leaves of bibb or butter lettuce as “cups” to serve.