Mexican Corn Salad

This Mexican corn salad recipe options char-grilled corn kernels, tomatoes, onions, jalapenos, and a crumble of cotija cheese in a creamy, zesty dressing.

Taste: Grilled corn intensifies its sweetness, balancing the tangy veggies and wealthy dressing.
Talent Stage: That is a simple recipe that’s nice for newbie grillers! Simply grill the corn, toss with veggies, and drizzle on the dressing.
Prep Notice: Make the dressing forward so it’s additional chilly for Step 4.
Funds Tip: Add cooked orzo or any small pasta to bulk up the salad.

Ingredient Ideas for Mexican Corn Salad

Corn: Recent or frozen (and thawed) cobs work. For the grilled impact with out the grill, frozen or canned kernels may be tossed with slightly oil and roasted beneath the broiler till they’re slightly charred on the sides.
Greens: Tomatoes, purple onions, and jalapenos add colour, crunch, and juicy taste.
Cheese: Dry, tart, and crumbly cotija cheese will add genuine aptitude to Mexican corn salad. Swap for crumbled feta, gorgonzola, or shredded mozzarella.
Dressing: Go for full-fat mayo and bitter cream for the creamiest taste. Plain Greek yogurt can be utilized as a substitute of the mayonnaise. Selfmade adobo seasoning will punch up the dressing and is nice to have available for future marinades and rubs.
Variations: Corn salad is a flexible recipe! Add extras like diced avocados, black beans, sliced black olives, or diced cucumbers for extra colour and crunch.

mexican corn salad dressing ingredients in a glass bowl with a whisk

Storing Mexican Corn Salad

Preserve leftover Mexican corn salad in a lined container within the fridge for as much as 4 days. Stir earlier than serving and add a splash of recent lime juice or cilantro to refresh the flavors. Because of the diverse textures on this dish, freezing isn’t advisable.

Leftovers may be was a recent grilled hen salad or scooped into selfmade pita bread for a lightweight and scrumptious workday lunch.

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This Mexican road corn salad is made with chargrilled corn, Cojita cheese, and a creamy mayonnaise-sour cream dressing!

Prep Time 15 minutes

Cook dinner Time 7 minutes

Chill Time 1 hour

Whole Time 1 hour 22 minutes

Cook dinner ModeStop your display from going darkish

Mix all dressing components and put aside.
Preheat grill to medium-high. Brush corn cobs with olive oil and grill for 7-10 minutes, turning often till flippantly charred. Cool fully.
Lower corn kernels off the cob and place in a bowl.
Add remaining components besides lime and toss. Add dressing and toss to mix.
Refrigerate a minimum of 1 hour earlier than serving. Prime with further cheese, cilantro and lime wedges if desired.

Leftover Mexican corn salad will maintain within the fridge for as much as 4 days.
For greatest outcomes, don’t freeze.

Diet info supplied is an estimate and can differ primarily based on cooking strategies and types of components used.

Course Salad, Aspect Dish

Delicacies Mexican

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