Description
This vibrant Mexican Corn Salad is a delightful blend of charred sweet corn, creamy dressing, fresh herbs, and zesty lime juice. Perfect as a side dish or a light snack, the salad offers a burst of flavors with a hint of spice from jalapeños and the savory richness of cotija or feta cheese. Ready in just 20 minutes, it’s an easy crowd-pleaser that balances creaminess, tanginess, and a touch of smokiness.
Ingredients
Main Ingredients
- 5 cups corn kernels (cut from about 4 large ears of corn or use frozen corn, not thawed)
- 2 tbsp (30g) butter
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or yogurt)
- 2-3 tbsp fresh lime juice (plus more to taste)
- 1/2 cup Parmesan cheese, finely grated
Additional Ingredients
- 1 tbsp jalapeño, deseeded and finely chopped (optional)
- 1 cup fresh coriander/cilantro leaves, roughly chopped
- 1 cup green onions, finely sliced (about 2 stems)
- 1/2 red onion, finely chopped
- 60g (2 oz) Cotija or Feta cheese, crumbled (optional)
- Jalapeño slices, coriander/cilantro leaves, and lime wedges for garnish (optional)
Instructions
- Cut the Corn Kernels: Carefully cut the kernels off the cob using a sharp knife. If using frozen corn, keep it unthawed to maintain texture and ease of cooking.
- Brown the Corn: Heat butter in a large skillet over high heat. Once melted, add minced garlic and stir for about 10 seconds to release its aroma. Add the corn kernels and cook, stirring occasionally but not constantly, for approximately 5 minutes until golden brown spots develop and the corn becomes sweet and cooked through.
- Season the Corn: Halfway through cooking the corn, sprinkle salt and pepper evenly to season and enhance the flavor.
- Mix with Dressing: Transfer the cooked corn to a large mixing bowl. Add mayonnaise, sour cream, fresh lime juice, and the grated Parmesan cheese. Toss thoroughly so the warmth of the corn melts the dressing, creating a creamy texture. Then add chopped coriander/cilantro, sliced green onions, finely chopped red onion, and jalapeño if using, and mix well again.
- Serve: Transfer the corn salad to a serving bowl. Sprinkle crumbled Cotija or Feta cheese on top and garnish with extra jalapeño slices, cilantro leaves, and lime wedges if desired. Serve warm or at room temperature for the best flavor experience.
Notes
- Use fresh corn for best results, but frozen corn works well if you don’t thaw it before cooking.
- Jalapeño adds a spicy kick but is optional; you can adjust the amount according to your taste.
- Cotija cheese can be substituted with Feta if unavailable.
- The salad can be served warm, at room temperature, or chilled depending on preference.
- If you prefer a lighter version, use low-fat sour cream or yogurt.