Easy Mexican Recipe Ideas: Mexican Corn Salad
User Reviews
5
Easy Mexican Recipe Ideas: Mexican Corn Salad
Description
The recipe begins by grilling corn on the cob until browned in spots or roasting in a skillet, then cutting the kernels off the cob. The kernels are cooled and mixed with a dressing combining mayonnaise, sour cream, chili powder, lime juice, salt, and pepper, creating a creamy, tangy base with a mild kick of heat.
Chopped jalapeño adds spice, red onion contributes crunch and sharpness, and fresh cilantro brings brightness. Crumbled cotija cheese garnishes the salad, adding a salty, crumbly texture. The dish is served as a side salad and brings a flavorful component to Mexican-inspired meals.
The recipe notes that canned or frozen corn can be substituted when fresh corn is not available; canned corn should be drained and rinsed, and frozen corn can be used without thawing, cooked in a skillet. This flexibility allows year-round preparation without losing the essence of the dish.
Ingredients
For The Corn:
- 1 tablespoon vegetable oil or melted butter
- 6 corn kernels cut from cubs - Approximately 4 ½ to 5 cups, ears
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
For The Mexican Corn Dressing:
- 2 tablespoons mayonnaise I prefer vegan mayo
- 3 tablespoons sour cream
- ½ teaspoon chili powder
- 3 tablespoons lime juice freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
For The Mexican Corn Salad:
- 1 jalapeno pepper seeded and sliced/chopped, medium size
- ¼ cup red onion chopped finely
- 3 tablespoons cilantro chopped - more to use as garnish, fresh
- 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.
Notes
- Canned corn can be used as a substitute; drain and rinse to reduce salt and starch before adding to the salad.
- Frozen corn can be used directly from the freezer and cooked in a skillet without thawing.
- The recipe provides two preparation methods: grilling corn on the cob or using the skillet method for convenience or available ingredients.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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