Mexican Corn Salad
User Reviews
5
Mexican Corn Salad
Description
The Mexican Corn Salad starts with corn grilled until lightly charred to add smoky depth. The kernels are combined with diced red onion, fresh cherry tomatoes, and jalapeño pepper, providing crunchy and fresh elements with a gentle spicy note. Cotija cheese contributes a salty, crumbly texture that contrasts with the creamy dressing.
The dressing blends mayonnaise and sour cream with fresh cilantro and spices including ancho chili powder and cumin, offering a savory, smoky flavor with a hint of earthiness. Tossing the ingredients together coats the fresh components evenly, with cooling tang from the sour cream balancing the peppers' heat. Refrigerating the salad for at least an hour before serving allows the flavors to combine fully and the texture to become cohesive.
Serve with lime wedges to add brightness and acidity as desired. The salad works well as a side dish to grilled meats or as a standalone salad option. It can be prepared in advance and stored refrigerated, but freezing is not recommended as it may degrade texture and flavor.
Leftovers keep well refrigerated up to four days, maintaining the salad's freshness and flavor when properly covered.
Ingredients
- 3 corn on the cob
- 1 tablespoon olive oil
- 1 cup cherry tomato halved
- ¼ cup red onion diced
- 2 tablespoons jalapeno pepper diced
- ⅓ cup cotija cheese or feta, crumbled
- 1 lime cut into wedges for serving
Dressing
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon cilantro chopped, fresh
- ½ teaspoon ancho chili powder
- ½ teaspoon cumin
Instructions
- Combine all dressing ingredients and set aside.
- Preheat grill to medium-high. Brush corn cobs with olive oil and grill for 7-10 minutes, turning occasionally until lightly charred. Cool completely.
- Cut corn kernels off the cob and place in a bowl.
- Add remaining ingredients except lime and toss. Add dressing and toss to combine.
- Refrigerate at least 1 hour before serving. Top with additional cheese, cilantro and lime wedges if desired.
Notes
- Store leftover salad in the refrigerator for up to 4 days to maintain freshness.
- Do not freeze Mexican Corn Salad, as freezing can negatively affect texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128 | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 139mg | 6% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 52mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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