Experience the vibrant flavors of summer with our Mexican Corn Salad, featuring fresh corn, creamy lime dressing, Cotija cheese, and a spicy kick from Jalapeño. Perfect for BBQs and Mexican-themed feasts!
Every recipe has its own story and my Mexican Corn Salad is no exception! This dish brings me back to the sunny, bustling streets of Mexico City where the scent of charred corn and lime fills the air. I remember wandering those lively streets, mesmerized by vendors artfully preparing Esquites, the snack that inspired this salad. Determined to recreate this magical street food experience at home, I experimented with the flavors and textures until I got it just right. Now, each bite of this salad not only bursts with deliciousness but also evokes those cherished memories of my travels, making it a favorite at family gatherings and a tribute to the vibrant culture of Mexico.
Why You'll Love This Mexican Corn Salad
Our Mexican Corn Salad isn’t just any salad; it's a vibrant, flavorful escapade that promises to be the star of any dining table. Here’s why you’ll love making and eating it:
- Flavor Explosion: The combination of sautéed corn with the rich, creamy dressing and the zestiness of lime creates a party in your mouth.
- Versatility: Perfect as a side dish at BBQs or as a standalone light lunch.
- Quick and Easy: Ready in just 20 minutes, this salad is as easy as it is delicious.
- Customizable: Easily adaptable with different cheeses or extra toppings according to your taste.
Ingredients Notes
To make our Mexican Corn Salad truly stand out, using the right ingredients in the right way is key. Here are some tips to get the best out of your ingredients:
- Fresh Corn: The star of the dish! Fresh corn is sweet and juicy, providing the perfect base for our salad.
- Mayo and Sour Cream: These provide the creamy texture for the dressing. Use full-fat versions for the best flavor.
- Lime Zest and Juice: Adds a fresh, citrusy punch. Always zest the lime before juicing to make the process easier.
- Mexican Cheese: Cotija or queso fresco adds an authentic salty bite to the salad. If you can’t find these, feta cheese is a suitable substitute.
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How To Make Mexican Corn Salad
Creating this Mexican Corn Salad is delightfully simple yet incredibly satisfying. Here’s how to make it:
- Prepare the Corn: Start by cutting the fresh corn kernels off the cob. Heat your skillet and add butter or oil, then toss the corn in it. This step is crucial as it brings out the natural sweetness and gives it a slightly smoky flavor.
- Mix the Dressing: While your corn is cooking, whisk together mayo, sour cream, lime zest, and juice along with the spices. This creates the creamy, tangy dressing that coats the corn beautifully.
- Combine and Serve: Once the corn is nicely toasted, mix it with the dressing, then gently stir in the cheese and chopped cilantro. Serve it warm, or let it chill in the fridge if you prefer it cold. Remember, a final squeeze of lime before serving can really enhance the flavors!
Storage Options
Our Mexican Corn Salad is best enjoyed fresh but if you have leftovers, they can be stored in the refrigerator for up to 3 days. Make sure to use an airtight container to maintain the salad’s freshness and texture. It’s perfect for preparing ahead of time for parties or quick weekday meals!
Variations and Substitutions
While our recipe for Mexican Corn Salad is fabulous as it is, feel free to customize it to your liking with these easy substitutions and variations:
- Cheese Variations: If Cotija or queso fresco is hard to find, feel free to substitute with feta cheese for a similar salty touch.
- Add Proteins: For a heartier version, add cooked shredded chicken or black beans.
- Spice Adjustments: Control the heat by adjusting the amount of Jalapeño or chili powder according to your spice tolerance.
- Dressing Variations: Experiment with Greek yogurt instead of sour cream for a tangier and healthier twist.
These variations allow you to tailor the dish exactly to your taste preferences or dietary needs, making it a versatile option for any occasion!
Mexican Corn Salad
Ingredients
- 5 ears of fresh corn approximately 4 cups when kernels are removed
- 1 ½ tablespoons of olive oil or butter
- 1 large clove of garlic minced
- 2 tablespoons of mayonnaise
- 2 tablespoons of sour cream
- Zest from 1 lime
- Juice from 1 large lime approximately 2 tablespoons, with additional as desired
- 1 teaspoon of chili powder
- ½ teaspoon of smoked paprika
- ¼ teaspoon of black pepper
- Kosher salt to taste
- ¾ cup of crumbled Mexican cheese such as queso fresco or Cotija
- ¼ cup of finely chopped cilantro
Instructions
- Corn Preparation: Begin by shucking the corn and carefully cutting the kernels from the cobs. In a large skillet, heat the olive oil or butter over medium heat. Add the corn kernels and sauté them, stirring occasionally, until they are toasted and slightly browned, which should take approximately 5 minutes. Introduce the minced garlic to the skillet and continue to cook for an additional 30 seconds. Remove the skillet from the heat promptly.
- Dressing Preparation: In a mixing bowl, combine the mayonnaise, sour cream, lime zest, and lime juice. Add the chili powder, smoked paprika, and black pepper to the mixture. Stir these ingredients until they are well incorporated.
- Combining Ingredients: Transfer the cooked corn into the bowl with the dressing. Toss gently to coat the corn evenly. Fold in the crumbled cheese and chopped cilantro until evenly distributed throughout the salad. Perform a taste test and season with kosher salt accordingly. If desired, add more lime juice to enhance the flavor.
- Serving: The salad may be served immediately while warm, or it can be chilled in the refrigerator if a cold dish is preferred. If serving chilled, it is advisable to add an additional squeeze of lime juice just before serving to refresh the flavors.
