My sister makes a mean street corn and that was the inspiration for tonight. Traditional street corn is prepared with the corn still on the cob and typically rolled in mayo and topped with cheese, cilantro etc. I made this as a way you can eat it without wearing majority on your face and be able to pack. And you know I have a weird issue with warm mayo so this is a cold salad, but you can absolutely serve it warm.
Give this a try with all the good local sweet corn that is available right now!
Note: I did make the dressing last night and let sit over night, I also prepared all of the salad components last night and refrigerated as well. Then when I got home from work I mixed the two together and served. This way it wouldn’t get soggy, especially since I am packing it for lunch tomorrow as well.
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