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 straightforward 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 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 may be tossed with slightly oil and roasted below the broiler till they’re slightly charred on the sides.
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 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 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 lined 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. Because of the diversified textures on this dish, freezing isn’t really useful.

Leftovers may be was a contemporary grilled hen salad or scooped into do-it-yourself pita bread for a lightweight and scrumptious workday lunch.

Mexican-Impressed Salads

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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

Prepare dinner Time 7 minutes

Chill Time 1 hour

Complete Time 1 hour 22 minutes

Prepare dinner ModeForestall your display screen from going darkish

Mix all dressing elements 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.
Lower corn kernels off the cob and place in a bowl.
Add remaining elements besides lime and toss. Add dressing and toss to mix.
Refrigerate at the least 1 hour earlier than serving. High with extra cheese, cilantro and lime wedges if desired.

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

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

Course Salad, Aspect Dish

Delicacies Mexican

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