Hey there, food lovers! Let’s kick off the summer with a salad so good, it'll make you want to host backyard BBQs every weekend. Imagine this: a vibrant Mexican street corn salad crafted by none other than Food Network star Alex Guarnaschelli. She shared her secrets with Closer Weekly, teaching us how to elevate our regular lettuce-tomato-cucumber medley into something truly special. And guess what? She even uses Woodbridge wines and Jacobsen salts to bring out the flavors. Make sure to watch the clip of Alex making this salad—it's a treat!

Now, doesn’t that sound easy enough? It’s time to roll up your sleeves and try it yourself. Let’s dive right in with the full recipe below!

Let’s Get Cooking: Mexican Street Corn Salad

Prep time: 15-20 minutes

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Cook time: 15 minutes

Servings: 2-4

Here’s what you’ll need for the Corn and Woodbridge Chardonnay Salt:

8 whole medium ears of corn, shucked
¾ cup sugar
Woodbridge by Robert Mondavi x Jacobsen Chardonnay Salt
1 teaspoon paprika
1 teaspoon coriander seeds, lightly crushed and toasted

For the Woodbridge Sauvignon Blanc Vinaigrette, gather these ingredients:

2 cups Woodbridge by Robert Mondavi Sauvignon Blanc
1 tablespoon honey
2 tablespoons (1 large lemon) freshly squeezed lemon juice
½ cup extra-virgin olive oil

And finally, the Salad Ingredients:

2 cups arugula leaves
1 cup basil leaves
1 scant cup (4 ounces) crumbled feta cheese

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Step-by-Step Guide to Making This Salad

Cook and Prep the Corn: Here’s where we start. Boil 4 quarts of water and add the sugar along with 2 tablespoons of Woodbridge Chardonnay Salt. Once the water's boiling, get your corn ready. Hold each ear upright on a cutting board and carefully shave off the kernels using a sharp chef’s knife. Make sure you cut close to the core so the kernels remain intact but not so close that you end up with fibrous pieces of the cob. Repeat this process with all the corn. You're now ready for the next step!
Prepare the Wine Salt Mix: In a small bowl, mix the paprika and coriander with 2 teaspoons of the Woodbridge Chardonnay Salt. This is going to add a kick to your salad. Set this mixture aside for now.
Reduce the Wine: Now, here’s where the magic happens. In a medium pot, reduce the Woodbridge by Robert Mondavi Sauvignon Blanc over medium heat until it reaches a volume of 1/4 cup. This should take around 10-12 minutes. Stir in the honey and let it cool. This reduction is going to enhance the flavors of your salad in a big way.
Create the Vinaigrette: In a large bowl, whisk together the reduced Woodbridge by Robert Mondavi Sauvignon Blanc, lemon juice, and olive oil. This will form the base of your dressing, and it’s what’s going to tie all the flavors together.
Assemble the Salad: Now, the moment you’ve been waiting for! In the bowl with your vinaigrette, toss in the corn and add the wine salt-spice mixture, basil, and arugula. Mix it all up and arrange it on a large serving platter. Top it off with the crumbled feta cheese. Voila! Your Mexican street corn salad is ready to serve and enjoy!

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