Easy Mexican Recipe Ideas: Mexican Corn Salad
Mexican Corn Salad is a vibrant and flavorful dish featuring sweet corn mixed with fresh ingredients like cilantro, lime juice, and cotija cheese. Quick and easy to prepare, it's a perfect side for any Mexican-inspired meal or a delicious stand-alone snack.
Ingredients
For The Corn:
- 1 tablespoon vegetable oil or melted butter
- 6 ears of corn, kernels cut from cubs – Approximately 4 ½ to 5 cups
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Mexican Corn Dressing:
- 2 tablespoons mayonnaise
- 3 tablespoons sour cream
- ½ teaspoon chile powder
- 3 tablespoons lime juice, freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Mexican Corn Salad:
- 1 medium-size jalapeno, seeded and sliced/chopped
- ¼ cup red onion, chopped finely
- 3 tablespoons fresh cilantro, chopped – more to use as garnish
- ½ cup cotija cheese, crumbled
Instructions
For The Grilled Mexican Street Corn Salad Recipe:
- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
- Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
- Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
- To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt, and pepper in a small bowl.
- To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
- Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.
For The Skillet-Roasted Mexican Street Corn Salad Recipe:
- To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
- Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
- To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt and pepper in a small bowl.
- To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
- Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.
Nutrition
Calories: 239kcalCarbohydrates: 29gProtein: 8gFat: 13gSaturated Fat: 7gCholesterol: 22mgSodium: 875mgPotassium: 417mgSugar: 11gVitamin C: 17mgCalcium: 105mgIron: 1mg
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