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 Be aware: Make the dressing forward so it’s further chilly for Step 4.
Finances 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 could be tossed with a bit oil and roasted below the broiler till they’re a bit charred on the perimeters.
Greens: Tomatoes, purple onions, and jalapenos add coloration, 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. Do-it-yourself 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 coloration and crunch.

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

Storing Mexican Corn Salad

Hold leftover Mexican corn salad in a coated 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 assorted textures on this dish, freezing isn’t really useful.

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

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This Mexican avenue 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 ModeForestall your display screen from going darkish

Mix all dressing substances and put aside.
Preheat grill to medium-high. Brush corn cobs with olive oil and grill for 7-10 minutes, turning sometimes till flippantly charred. Cool fully.
Lower corn kernels off the cob and place in a bowl.
Add remaining substances besides lime and toss. Add dressing and toss to mix.
Refrigerate not less than 1 hour earlier than serving. High with further cheese, cilantro and lime wedges if desired.

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

Vitamin data offered is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.

Course Salad, Aspect Dish

Delicacies Mexican

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