09/07/2026
Milford Spice Company Street Corn Salad
Serves approximately 20–30 as a party side
Ingredients
Corn
• 12 ears fresh sweet corn, husks and silk removed
• 1 small red onion, finely diced
Street Corn Dressing
• 1 cup Mexican crema
• 1 cup mayonnaise
• 1 tablespoon MSC Street Corn Seasoning
• 6 cloves fresh garlic, very finely minced
• 1 tablespoon Queso Cotija
For Garnish
• Fresh cilantro, chopped
• Crumbled queso Cotija
• Fresh lime, cut into wedges or thin slices
Directions
1. Char the Corn
Place the ears of corn directly over the flame of a gas stove. Turn them frequently until the kernels are cooked and
charred in spots, creating plenty of roasted color without burning the ears.
2. Make the Dressing
In a bowl, combine the Mexican crema, mayonnaise, MSC Street Corn Seasoning, minced garlic, and Queso Cotija. Stir
until smooth and thoroughly combined.
3. Cut the Corn
Allow the roasted corn to cool until it is safe to handle. Using a sharp knife, cut the kernels from the cobs and place them
in a large serving bowl.
4. Add the Onion
Add the finely diced red onion to the warm corn and toss to combine.
5. Dress the Salad
Add the prepared dressing a little at a time, gently tossing after each addition. Continue until the corn is coated to your
liking; you may not need all of the dressing.
6. Finish and Serve
Transfer the salad to a serving bowl. Garnish generously with chopped fresh cilantro, crumbled queso Cotija, and fresh
lime slices or wedges.
Serve immediately while slightly warm, or cover and refrigerate for up to 24 hours before serving.
If making the salad ahead, reserve some cilantro, queso Cotija, and fresh lime for garnishing just before serving.
