Mexican Street Corn Salad with Pico de Gallo, Whipped Goat Cheese, and Queso Fresco
A layered Mexican Street Corn Salad made with whipped goat cheese, an addictive homemade chili powder blend, queso fresco, and pico de gallo.
Yield: 4 servings
For the Mexican Street Corn Salad
  • kernels cut from 3 ears of corn (about 4 cups)
  • 2 tbsp freshly squeezed lime juice
  • 1 tsp kosher salt
  • 1 recipe whipped goat cheese (recipe below)
  • ½ cup crumbled queso fresco
  • 1 tbsp homemade chili powder or 1.5 tsp each ground chili powder and smoked paprika
  • 1 recipe pico de gallo (recipe below)
For the Whipped Goat Cheese
  • 1 lb goat cheese, room temperature
  • ½ cup heavy cream
  • salt, to taste
For the Pico de Gallo
  • ½ small red onion, finely diced
  • 2 tbsp fresh lime juice
  • salt, to taste
  • 3 roma tomatoes, finely diced
  • 2 tbsp minced cilantro
  • 1 jalapeno, diced
For the Mexican Street Corn Salad
  1. Heat a large cast-iron skillet or griddle over high heat. Add the corn and cook, stirring occasionally, until lightly charred, about 5 minutes. Stir in the lime juice and season to taste with salt.
  2. On each serving bowl, place a large swoop of the whipped goat cheese. Top with the corn, queso fresco, homemade chili powder, and pico de gallo. Serve immediately.
For the Whipped Goat Cheese
  1. Combine the goat cheese and the heavy cream in the bowl of a food processor. Process until very smooth and airy, scraping down the sides of the bowl as needed.
For the Pico de Gallo
  1. In a medium bowl, stir together the red onion, lime juice, and a pinch of salt. Let them rest together for 5 minutes. Stir in the tomatoes, cilantro, and jalapenos. Add more salt to taste.
Adapted from Nopalito
Recipe by Joanne Eats Well With Others at