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Mexican Corn Salad

A bright, creamy, and tangy side dish that pairs perfectly with grilled meats or tacos, easy to prepare in under ten minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears fresh corn (or 2 cans of corn) Fresh is best, but canned or frozen works well.
  • 1 small red onion Soak in cold water for milder flavor if desired.
  • 1 small jalapeño Seeds removed for milder heat, left in for more spice.
  • 1/4 cup cilantro Use parsley if cilantro isn't preferred.
  • 3 tablespoons mayonnaise Can substitute half with Greek yogurt for lighter dressing.
  • 3 tablespoons sour cream Can substitute half with Greek yogurt for lighter dressing.
  • 1 lime juice and zest Fresh is best for a bright flavor.
  • 1/4 cup cotija or feta cheese Salty crumbly cheese that enhances flavor.
Spices
  • 1 teaspoon chili powder For a bit of heat.
  • 1/2 teaspoon cumin Adds depth to the flavor.
  • 1/2 teaspoon smoked paprika For a soft charred note.
  • 1/2 teaspoon salt Additional to taste.

Method
 

Preparation
  1. If using fresh corn, char the corn on a hot skillet or grill until kernels are browned. Cut off kernels and set aside.
  2. If using canned corn, drain and dry well before cooking in a hot pan.
  3. In a bowl, whisk together mayonnaise, sour cream, lime juice and zest, chili powder, cumin, smoked paprika, and salt.
Mixing
  1. Add prepared corn, diced red onion, chopped jalapeño, and cilantro to the dressing.
  2. Toss everything well to coat.
  3. Add crumbled cotija or feta cheese on top.
Serving
  1. Serve immediately or refrigerate for up to 3 days. stir before serving and adjust seasoning with lime and salt if necessary.

Notes

This salad can be served warm or chilled. Perfect alongside grilled meats, in tacos, or as a dip with chips. Keeps for 3 days in the fridge.