Mexican Corn Salad
Mexican Corn Salad is a delicious and creamy dish that serves corn in a vibrant way, perfect as a side for any Mexican meal.
Equipment
- large skillet
Ingredients
Corn Salad Ingredients
- 5 cups corn cut from the cob (~4 large ears) or frozen corn, not thawed
- 2 tablespoon butter
- 2 cloves garlic minced
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 cup mayonnaise (can cut down to 2 tbsp)
- 0.25 cup sour cream (or yoghurt)
- 0.5 cup parmesan cheese finely grated
- 1 tablespoon Jalapeno (optional, deseeded and finely chopped)
- 1 cup coriander/cilantro leaves roughly chopped
- 1 cup green onion finely sliced (~2 stems)
- 0.5 red onion red onion finely chopped
- 2-3 tablespoon lime juice fresh (plus more to taste)
Garnishes
- 60 g Cotija or Feta (optional, crumbled)
- Jalapeno slices optional
- coriander/cilantro leaves optional
- lime wedges optional
Instructions
Preparation Steps
- Cut the corn off the cob (or do not thaw if using frozen corn).
- Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds.
- Add corn and cook for 5 minutes, stirring occasionally, until golden brown.
- Add salt and pepper halfway through cooking corn.
- Transfer corn into a large bowl. Add mayonnaise, sour cream, lime juice, and parmesan. Toss well to combine.
- Add coriander/cilantro, red onion, green onion, and jalapeno. Toss again.
- Transfer to a serving bowl. Crumble over cotija/feta and add garnishes of choice. Serve warm or at room temperature.
Notes
Best results with fresh corn, but frozen corn works well. Cotija is optional and can be replaced with feta. Feel free to adjust the amount of dressing to taste.
Nutrition
Serving: 120gCalories: 215kcalCarbohydrates: 23gProtein: 6gFat: 13gSaturated Fat: 5gCholesterol: 19mgSodium: 327mgPotassium: 296mgFiber: 3gSugar: 6gVitamin A: 720IUVitamin C: 14mgCalcium: 98mgIron: 1mg
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