Why Make This Recipe

Mexican Corn Salad is a vibrant and tasty dish that brings a bit of sunshine to your table. It’s perfect for summer barbecues, picnics, or as a side for any meal. This salad is not only packed with flavor but also colorful and appealing. It’s a great way to enjoy fresh corn and can easily be adjusted based on what you have at home. Plus, it’s a crowd-pleaser, making it a great addition to any gathering.

How to Make Mexican Corn Salad

Ingredients:

5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed, Note 1)
2 tbsp / 30g butter
2 garlic cloves, minced
1/2 tsp each salt and pepper
1/4 cup mayonnaise (can cut down to 2 tbsp)
1/4 cup sour cream (or yogurt)
1/2 cup parmesan cheese, finely grated (Note 1)
1 tbsp jalapeño, deseeded and finely chopped (optional)
1 cup coriander/cilantro leaves, roughly chopped
1 cup green onion, finely sliced (~2 stems)
1/2 red onion, finely chopped
2 – 3 tbsp lime juice, fresh (plus more to taste)
60g / 2 oz Cotija or Feta, crumbled (optional) (Note 2)
Jalapeño slices, coriander/cilantro leaves, lime wedges (optional)

Directions:

Cut off Corn Kernels: Cut the corn off the cob. If using frozen corn, do not thaw.
Brown the Corn: Melt butter in a large skillet over high heat. Add minced garlic and stir for 10 seconds. Add corn and cook for about 5 minutes, stirring occasionally, until the corn has golden brown bits and is cooked through.
Season the Corn: Halfway through cooking, add salt and pepper to the corn.
Toss with Dressing: Transfer the corn to a large bowl. Add mayonnaise, sour cream, lime juice, and parmesan. Toss well to combine; the heat will help melt the dressing. Add chopped coriander, red onion, green onion, and jalapeño. Toss again.
Serve: Transfer to a serving bowl. Crumble over Cotija or Feta and add any garnishes you like. Serve warm or at room temperature.

How to Serve Mexican Corn Salad

Serve Mexican Corn Salad as a side dish with grilled chicken, fish, or steaks. It also pairs nicely with tacos or burritos. You can enjoy it warm or let it cool to room temperature, making it suitable for summer meals. Garnish with extra cilantro, jalapeño slices, or lime wedges for added freshness.

How to Store Mexican Corn Salad

Store any leftovers in an airtight container in the refrigerator. It can last for up to 3 days. If the salad appears too dry after storing, add a bit more lime juice or sour cream before serving.

Tips to Make Mexican Corn Salad

For a smoky flavor, add some smoked paprika to the corn while cooking it.
If you prefer a creamier salad, increase the amount of mayonnaise or sour cream.
Adjust the spice by adding more or less jalapeño depending on your preference.

Variation

You can customize this salad by adding other ingredients such as diced tomatoes, bell peppers, or avocado for extra flavor and texture.

FAQs

1. Can I use canned corn instead of fresh?
Yes, you can use canned corn. Just drain and rinse it before using.

2. Can I make it ahead of time?
Yes, you can prepare the salad a few hours in advance. However, it is best served fresh to enjoy the flavors.

3. Is this salad suitable for vegetarians?
Yes, all the ingredients in this salad are vegetarian-friendly. You can also keep it dairy-free by omitting cheese and using vegan alternatives.