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–+ servings

Mexican Corn Salad

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A vibrant and tasty Mexican Corn Salad perfect for summer barbecues and gatherings, featuring fresh corn and a flavorful dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

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.

Method
 

Preparation
  1. Cut the corn off the cob. If using frozen corn, do not thaw.
Cooking
  1. Melt butter in a large skillet over high heat. Add minced garlic and stir for 10 seconds.
  2. Add corn and cook for about 5 minutes, stirring occasionally, until the corn has golden brown bits and is cooked through.
  3. Halfway through cooking, add salt and pepper to the corn.
Combining Ingredients
  1. 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.
  2. Add chopped coriander, red onion, green onion, and jalapeño. Toss again.
Serving
  1. Transfer to a serving bowl. Crumble over Cotija or Feta and add any garnishes you like.
  2. Serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 22gProtein: 6gFat: 16gSaturated Fat: 9gSodium: 400mgFiber: 3gSugar: 2g

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.
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