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 Word: 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: Recent or frozen (and thawed) cobs work. For the grilled impact with out the grill, frozen or canned kernels will be tossed with a bit oil and roasted below the broiler till they’re a bit charred on the sides.
Greens: Tomatoes, pink 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 an alternative of the mayonnaise. Selfmade 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

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 recent lime juice or cilantro to refresh the flavors. Because of the various textures on this dish, freezing isn’t advisable.

Leftovers will be become a recent grilled rooster salad or scooped into selfmade pita bread for a light-weight and scrumptious workday lunch.

Mexican-Impressed Salads

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This Mexican avenue corn salad is made with chargrilled corn, Cojita cheese, and a creamy mayonnaise-sour cream dressing!

Prep Time 15 minutes

Cook dinner Time 7 minutes

Chill Time 1 hour

Complete Time 1 hour 22 minutes

Cook dinner ModeForestall your display screen from going darkish

Mix all dressing substances and put aside.
Preheat grill to medium-high. Brush corn cobs with olive oil and grill for 7-10 minutes, turning sometimes till flippantly charred. Cool utterly.
Reduce corn kernels off the cob and place in a bowl.
Add remaining substances besides lime and toss. Add dressing and toss to mix.
Refrigerate no less than 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 finest outcomes, don’t freeze.

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

Course Salad, Aspect Dish

Delicacies Mexican

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