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 Degree: That is a simple recipe that’s nice for newbie grillers! Simply grill the corn, toss with veggies, and drizzle on the dressing.
Prep Word: 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: Contemporary or frozen (and thawed) cobs work. For the grilled impact with out the grill, frozen or canned kernels could be tossed with a bit of oil and roasted underneath the broiler till they’re a bit of charred on the perimeters.
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 an alternative of the mayonnaise. Do-it-yourself adobo seasoning will punch up the dressing and is nice to have readily 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 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. As a result of diversified textures on this dish, freezing isn’t really helpful.

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

Mexican-Impressed Salads

Did you take pleasure in this Mexican Corn Salad? Go away a remark and score beneath.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 22 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

Prep Time 15 minutes

Prepare dinner Time 7 minutes

Chill Time 1 hour

Whole Time 1 hour 22 minutes

Prepare dinner ModeForestall 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 frivolously charred. Cool utterly.
Minimize corn kernels off the cob and place in a bowl.
Add remaining components besides lime and toss. Add dressing and toss to mix.
Refrigerate at the least 1 hour earlier than serving. Prime with extra cheese, cilantro and lime wedges if desired.

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

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

Course Salad, Aspect Dish

Delicacies Mexican

© SpendWithPennies.com. Content material and pictures are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.