Easy Mexican Recipe Ideas: Mexican Corn Salad
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Easy Mexican Recipe Ideas: Mexican Corn Salad
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I believe that no Mexican-themed party is complete without street corn. This Mexican Corn Salad is my go-to summer salad when sweet summer corn is at its peak. However, you can also make it with canned or even frozen corn.
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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 I prefer vegan mayo
- 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
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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.
Notes
- I’m glad you asked! Canned or frozen corn make the perfect substitution to make this Mexican sweet corn recipe any time of year!
- CANNED CORN SALAD RECIPE: If you choose to use canned corn to make this Mexican salad recipe, you will need 2 (15 oz) cans of corn. And make sure to drain and rinse to get rid of the extra salt and starch.
- FROZEN CORN SALAD RECIPE: If you decide to opt-out for frozen corn, you will need 3 (10 oz) bags or 2 (16 oz) bags. And no need to thaw – simply remove from the freezer.
- Follow the directions for the skillet method for both canned and frozen corn.
Nutrition Information
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Calories
239kcal
(12%)
Carbohydrates
29g
(10%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
22mg
(7%)
Sodium
875mg
(36%)
Potassium
417mg
(12%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
520IU
(10%)
Vitamin C
17mg
(19%)
Calcium
105mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 22mg | 7% |
| Sodium | 875mg | 36% |
| Potassium | 417mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 17mg | 19% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
24 reviews
Excellent
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