Mexican Corn Salad
User Reviews
5
Mexican Corn Salad
Description
This Mexican Corn Salad starts by charring corn kernels in butter to add a smoky note and enhance sweetness. The cooled corn is combined with diced red bell pepper, red onion, jalapeño without seeds for mild heat, and fresh cilantro for herbaceous brightness. The dressing made from Mexican crema or sour cream, mayonnaise, lime juice, cumin, smoked paprika, and chili powder adds creaminess and layered smokiness with subtle spice.
The salad’s texture contrasts the tender, slightly charred corn kernels and crunchy vegetables, accented with the crumbly cotija cheese sprinkled over the top, adding savory saltiness. The mild chili heat can be adjusted by including jalapeño seeds if desired.
This salad serves well as a side dish for grilled meats, Mexican-inspired meals, or summer gatherings. It is best tossed just before serving to maintain crispness.
It can be prepped ahead by keeping dressing and salad components separate to prevent sogginess, then combined before serving.
Ingredients
- 1 tablespoon butter
- 4 cups corn kernels fresh or frozen (thaw if using frozen)
- salt to taste
- black pepper to taste
- 1 red bell pepper cored, seeded and finely chopped
- 1/4 cup red onion finely chopped
- 1 jalapeño seeds and ribs removed, then finely chopped
- 1/2 cup cilantro chopped, plus more for garnish, fresh leaves
- 3 tablespoons lime juice
- 1/4 cup Mexican crema or sour cream
- 2 tablespoons mayonnaise
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon chili powder plus more for garnish
- 1/3 cup cotija cheese finely grated
Instructions
- Melt the butter in a large pan over medium high heat.
- Add the corn to the pan and cook for 3-5 minutes or until lightly charred. Season with salt and pepper to taste.
- Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped cilantro.
- In a small bowl, whisk together the lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder.
- Pour the dressing over the corn mixture and toss to coat. Sprinkle with cotija cheese, additional chili powder, and additional cilantro, then serve.
Notes
- Use fresh or thawed frozen corn for best texture; canned corn is not recommended due to added salt and softer texture.
- Prepare the salad components and dressing separately ahead of time, then toss just before serving to maintain freshness.
- Removing jalapeño seeds reduces spiciness, but adding some seeds or ribs can increase the heat level if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 388mg | 16% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 32.9mg | 37% |
| Calcium | 61mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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