Mexican Corn Salad
User Reviews
5
Mexican Corn Salad
Description
Mexican Corn Salad brings together roasted corn kernels and finely chopped roasted Anaheim peppers mixed into a creamy dressing made from mayonnaise, Mexican crema, lime juice, and spices like chili powder and cumin. Roasting the vegetables under the broiler until lightly charred builds a smoky layer of flavor. The salad is finished with fresh green onions, chopped cilantro, and crumbled cotija cheese, adding brightness and a slight tang. The textures range from the crisp-tender corn to the soft creaminess of the dressing and cheese.
The roasting process enhances the natural sweetness of the corn and adds a subtle heat from the peppers, balanced by the cool, creamy dressing. This salad can be served as a side dish complementing grilled meats or as a flavorful topping for tacos and other Mexican-inspired dishes. Its combination of flavors makes it a versatile choice for warm-weather meals.
Ingredients
- 4 cups corn kernels can substitute frozen corn (thaw and drain, fresh, about 5-6 ears shucked and kernels removed
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 2-3 Anaheim pepper stemmed and seeded, small; can substitute poblano pepper
- 2 tablespoons mayonnaise
- 3 tablespoons Mexican crema , can substitute crème fraîche (recommended) or sour cream
- 2 cloves garlic , finely minced
- 2-3 tablespoons lime juice start with less and add more to taste, freshly squeezed
- 1 teaspoon salt
- 3/4 teaspoon chili powder
- 1/2 teaspoon cumin ground
- 1/4 teaspoon black pepper freshly ground
- hot sauce , optional for heat
- 1/4 cup green onion finely sliced
- 1/4 cup cilantro chopped, fresh
- 1/3 cup cotija cheese can substitute feta, finely crumbled
Instructions
- Cut the peppers in half, toss them with a tablespoon of oil, and place them cut side down on a lined baking sheet. Heat the oven broiler and place them roughly 6 inches from the broiler element. Roast the peppers for about 10 minutes or until the skins are blackened and blistery. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them sit for about 10 minutes until their skins come off easily. Peel off the skins of the peppers and finely chop them. Let cool completely. Set aside.While the peppers are sitting, toss the corn in a tablespoon of oil and spread it out on the baking sheet. Place it under the broiler and roast for 5-10 minutes, stirring occasionally, until they brown. Stir in the garlic towards the end. Let cool completely. Set aside.
- In a large bowl, add the mayonnaise, crema, lime juice, chili powder, cumin, salt and pepper and stir to combine. Add the corn, peppers, green onions, and cilantro and stir to combine. Taste and add more salt, pepper and/or lime juice as needed. Add the crumbled cheese and gently stir to combine. Let it sit for a few minutes before serving. Serve at room temperature or chilled garnished with some extra cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 835mg | 35% |
| Potassium | 184mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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