Mexican Corn Salad
A vibrant and tasty Mexican Corn Salad perfect for summer barbecues and gatherings, featuring fresh corn and a flavorful dressing.
Ingredients
Main Ingredients
- 5 cups corn cut from the cob (~4 large ears) or frozen corn, not thawed Use fresh corn for best flavor.
- 2 tbsp butter
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.25 cup mayonnaise Can cut down to 2 tbsp.
- 0.25 cup sour cream or yogurt
- 0.5 cup parmesan cheese, finely grated
- 1 tbsp jalapeño, deseeded and finely chopped (optional) Adjust spice level to taste.
- 1 cup coriander/cilantro leaves, roughly chopped
- 1 cup green onion, finely sliced (~2 stems)
- 0.5 cup red onion, finely chopped
- 2-3 tbsp lime juice, fresh (plus more to taste)
- 60 g Cotija or Feta, crumbled (optional)
- Jalapeño slices, coriander/cilantro leaves, lime wedges (optional) For garnish.
Instructions
Preparation
- Cut the corn off the cob. If using frozen corn, do not thaw.
Cooking
- 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.
- Halfway through cooking, add salt and pepper to the corn.
Combining Ingredients
- 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.
Serving
- Transfer to a serving bowl. Crumble over Cotija or Feta and add any garnishes you like.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add more lime juice or sour cream if the salad appears too dry after storing.