Easy Mexican Recipe Ideas: Mexican Corn Salad

Easy Mexican Recipes - Mexican Macaroni Salad Recipe

Easy Mexican Recipe Ideas: Mexican Corn Salad

I believe that no Mexican-themed party is complete without street corn. This Mexican Corn Salad is my go-to summer salad when sweet summer corn is at its peak. However, you can also make it with canned or even frozen corn.

Course Salad

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings -6 servings

Calories 239kcal

Author Aysegul Sanford

Ingredients

For The Corn:

1 tablespoon vegetable oil or melted butter
6 ears of corn kernels cut from cubs - Approximately 4 ½ to 5 cups
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Mexican Corn Dressing:

2 tablespoons mayonnaise I prefer vegan mayo
3 tablespoons sour cream
½ teaspoon chile powder
3 tablespoons lime juice freshly squeezed
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Mexican Corn Salad:

1 medium-size jalapeno seeded and sliced/chopped
¼ cup red onion chopped finely
3 tablespoons fresh cilantro chopped - more to use as garnish
½ cup cotija cheese crumbled

Instructions

For The Grilled Mexican Street Corn Salad Recipe:

To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt, and pepper in a small bowl.
To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

For The Skillet-Roasted Mexican Street Corn Salad Recipe:

To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chile powder, lime juice, salt and pepper in a small bowl.
To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

Notes

What if sweet corn is not available or I want to make this salt in the colder months?

I’m glad you asked! Canned or frozen corn make the perfect substitution to make this Mexican sweet corn recipe any time of year!

CANNED CORN SALAD RECIPE: If you choose to use canned corn to make this Mexican salad recipe, you will need 2 (15 oz) cans of corn. And make sure to drain and rinse to get rid of the extra salt and starch.

FROZEN CORN SALAD RECIPE: If you decide to opt-out for frozen corn, you will need 3 (10 oz) bags or 2 (16 oz) bags. And no need to thaw – simply remove from the freezer.

Follow the directions for the skillet method for both canned and frozen corn.

Nutrition