why make this recipe
Mexican Corn Salad is a vibrant and delicious dish that combines sweetness from corn and freshness from herbs and vegetables. It’s perfect for summer barbecues, potlucks, or as a side dish to your favorite Mexican meal. The bright flavors, creamy texture, and crunchy ingredients make it a favorite among many. Plus, it’s easy to prepare and can be made in advance!
how to make Mexican Corn Salad
Ingredients
- 1 tbsp Jalapeno, deseeded and finely chopped (optional)
- 1 cup coriander (cilantro) leaves, roughly chopped
- 1 cup green onion, finely sliced (2 stems)
- 1/2 red onion, finely chopped
- 5 cups corn, cut from the cob (4 large ears or frozen corn, not thawed)
- 1/2 cup parmesan cheese, finely grated
- 60 g (2 oz) Cotija or Feta, crumbled (optional)
- 2 tbsp (30 g) butter
- 1/4 cup sour cream or yogurt
- 1/4 cup mayonnaise (can cut down to 2 tbsp)
- 2-3 tbsp lime juice, fresh plus more to taste
- 2 garlic cloves, minced
- 1/2 tsp each salt and pepper
- Jalapeno slices, coriander leaves, lime wedges (optional for garnish)
Directions
- In a large bowl, combine the corn, red onion, green onion, and coriander.
- In a separate small bowl, mix together the sour cream, mayonnaise, lime juice, minced garlic, butter, salt, and pepper.
- Pour the dressing over the corn mixture and toss until well combined.
- Add the cheese (parmesan and Cotija or Feta if using) and jalapeno and gently mix.
- Taste and adjust seasoning with more lime juice or salt if necessary.
- Serve chilled or at room temperature, garnished with lime wedges and additional coriander if desired.
how to serve Mexican Corn Salad
Serve Mexican Corn Salad as a side dish alongside grilled meats or tacos. It also makes a great standalone snack or appetizer. Include lime wedges and additional cilantro on the side for guests to garnish their servings.
how to store Mexican Corn Salad
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. The flavors may deepen as it sits, but it’s best enjoyed fresh for the crunch of the vegetables.
tips to make Mexican Corn Salad
- Use fresh corn in season for the best flavor. Grilling the corn before cutting it off the cob adds extra smokiness.
- Adjust the amount of jalapeno based on your spice preference; you can omit it for a milder taste.
- Mix in other ingredients like diced bell peppers or diced avocado for added flavor and texture.
variation
You can customize your Mexican Corn Salad by adding ingredients like black beans, cherry tomatoes, or avocado. These additions pair well with the main flavors and add more nutrition.
FAQs
1. Can I use frozen corn for this recipe?
Yes, you can use frozen corn. Just make sure to thaw and not cook it before adding it to the salad.
2. How long can I keep the Mexican Corn Salad in the refrigerator?
You can keep it in the fridge for about 3 days. The flavors will meld together, but the vegetables are best crunchy.
3. Can I make this salad ahead of time?
Absolutely! You can prepare it a few hours in advance. Just be sure to refrigerate it until you’re ready to serve.