Mexican Corn Salad
User Reviews
5
Mexican Corn Salad
Description
This Mexican Corn Salad starts by browning raw or frozen corn in butter with garlic to develop a slight caramelization that enhances sweetness and adds depth. Seasoned with salt and pepper, the corn becomes sweet with golden brown bits from gentle sautéing. It is then mixed with a dressing of mayonnaise, sour cream, lime juice, and finely grated Parmesan cheese, which melts slightly into the warm corn creating a creamy coating rather than a heavy layer.
Additional fresh ingredients such as chopped coriander (cilantro), green onions, finely chopped red onion, and optional diced jalapeño add freshness and a mild peppery bite to the salad. The toppings of crumbled cotija or feta cheese and extra lime wedges are traditional garnishes that lend a salty tang and brighten the dish further. This salad can be served warm or at room temperature and works well as a side dish at barbecues, Mexican meal spreads, or family dinners.
For best results, fresh corn is ideal because it browns better and holds texture, though frozen can be used successfully without thawing. Cotija cheese is traditional but feta serves as a suitable substitute where cotija is unavailable. Adjust mayo and sour cream based on desired creaminess, as the dressing should lightly coat the corn rather than fully saturate it. Adding a touch of chipotle or chili powder is optional for a smokier spice variation.
Ingredients
- 5 cups corn or frozen corn, not thawed, Note 1, cut from the cob (~4 large ears
- 2 tbsp / 30g butter
- 2 garlic minced, cloves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup mayonnaise (can cut down to 2 tbsp)
- 1/4 cup sour cream (or yoghurt)
- 1/2 cup Parmesan Cheese , finely grated (Note 1)
- 1 tbsp jalapeño , deseeded and finely chopped (optional)
- 1 cup Coriander roughly chopped, aka cilantro leaves
- 1 cup green onion , finely sliced (~2 stems)
- 1/2 red onion , finely chopped
- 2 - 3 tbsp lime juice , fresh (plus more to taste)
Garnishes
- 60g / 2 oz cotija cheese crumbled (optional) (Note 2, or feta cheese
- jalapeño optional, jalapeno slices, cilantro leaves, lime wedges
- Coriander
- lime
Instructions
- Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
- Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
- Season corn: Add salt and pepper halfway through cooking corn.
- Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
- Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
Notes
- Fresh corn browns better, but frozen corn cooked from frozen is an acceptable substitute.
- Dried cotija cheese is traditional, but crumbled feta can be used as a similar garnish.
- Optional to add a touch of chipotle or chili powder for additional smoky flavor.
- The creamy dressing coats the corn lightly; adjust mayonnaise or sour cream amounts to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 as a side
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 120g | |
| Calories | 215cal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 327mg | 14% |
| Potassium | 296mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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