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.
Ability 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 Observe: Make the dressing forward so it’s further chilly for Step 4.
Funds Tip: Add cooked orzo or any small pasta to bulk up the salad.

Ingredient Suggestions for Mexican Corn Salad

Corn: Recent or frozen (and thawed) cobs work. For the grilled impact with out the grill, frozen or canned kernels may be tossed with just a little oil and roasted beneath the broiler till they’re just a little charred on the perimeters.
Greens: Tomatoes, crimson 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 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 colour 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 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. As a result of diverse textures on this dish, freezing isn’t advisable.

Leftovers may be changed into a contemporary grilled rooster salad or scooped into selfmade pita bread for a light-weight and scrumptious workday lunch.

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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

Whole Time 1 hour 22 minutes

Prepare dinner ModeStop your display 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 sometimes 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 a minimum of 1 hour earlier than serving. High 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 greatest outcomes, don’t freeze.

Diet data supplied is an estimate and can differ primarily based on cooking strategies and types of elements used.

Course Salad, Aspect Dish

Delicacies Mexican

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