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 might be tossed with a little bit oil and roasted below the broiler till they’re a little bit charred on the sides.
Greens: Tomatoes, pink 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 an alternative of the mayonnaise. Home made 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

Maintain 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 contemporary lime juice or cilantro to refresh the flavors. As a result of different textures on this dish, freezing isn’t advisable.

Leftovers might be became a contemporary grilled hen salad or scooped into home made pita bread for a light-weight and scrumptious workday lunch.

Mexican-Impressed Salads

Did you get pleasure from this Mexican Corn Salad? Depart a remark and ranking under.

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 avenue 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 substances and put aside.
Preheat grill to medium-high. Brush corn cobs with olive oil and grill for 7-10 minutes, turning sometimes till calmly charred. Cool fully.
Reduce corn kernels off the cob and place in a bowl.
Add remaining substances besides lime and toss. Add dressing and toss to mix.
Refrigerate at the very least 1 hour earlier than serving. High with extra cheese, cilantro and lime wedges if desired.

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

Vitamin info supplied is an estimate and can differ primarily based on cooking strategies and types of substances 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.