I know we’re at the very end of summer, but this recipe cannot be missed. It’s a must make while corn is still is season!

Not to mention, you probably need a recipe for Labor Day weekend, right? This is it.

I think I’ve used corn this summer more than I ever have before.

A few months ago, I gave my 17 month old corn on the cob – and it was pure bliss. He loved eating it and had so much fun in the process.

Since then, I’ve cooked with it a lot – always looking for new ways to use it and eat it. (Ah, the joys of a 1 year old who isn’t yet picky!).

Safe to say, he and I both gobbled up this dip. It’s so simple, but full of flavor.

The corn is charred and then cut off of the cob. You can use a grill or grill pad here. You can also use tongs to hold the corn over a gas stove until it’s charred.

The charred corn is mixed with Cojita cheese and scallions.

Everything comes together with the most delicious dressing. It’s made with mayo (I used Primal Kitchen), lime juice and zest, and garlic. So simple, but so flavorful.

Make sure to dip with tortilla chips! Crunchy veggies work too, but the chips are a non-negotiable, IMO 🙂

Grill the corn

Grill the corn on a grill or grill pad until it’s slightly charred.

Cut corn off of the cob

Let cool, and then cut the corn off of the cob.

Mix the ingredients

In a small bowl, add the mayo, lime juice, lime zest, garlic, and salt. Mix well and set aside. In a large bowl, add the charred corn, green onion, parsley and Cojita cheese.

Toss to combine

Add the sauce and mix to combine.

Dip with chips

Serve with chips to dip.

Notes

Corn: While corn on the cob will give the most flavor here, you can also use canned corn or frozen corn to save time. Frozen vegetables are just as nutritious as fresh – and nothing can beat how long they last.
Parsley: Many Mexican street corn recipes use cilantro. It recently started tasting like soap for me and I can’t get past it, so I used parsley instead. If you like cilantro, use it. Or you can mix half and half cilantro and parsley.
Storage: You can store this salad in an airtight container in the fridge for up to 4 days. It tastes best when just made though, so if you can, I recommend prepping everything (char the corn and prepare the sauce) ahead of time, and then mixing everything together right before eating.

Course: Salad

Cuisine: Mexican