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Mexican Corn Salad

Mexican Corn Salad
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Mexican Corn Salad is a vibrant and flavorful side dish combining fresh corn with creamy mayonnaise, zesty lime juice, cilantro, and a smoky touch of chili powder. Quick to prepare in under 20 minutes, this salad captures the authentic spirit of Mexican street food, perfect for lunches, barbecues, and festive gatherings.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh corn kernels (grilled or boiled)
  • 1/2 cup mayonnaise
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 teaspoon chili powder
  • 1/4 cup cotija cheese, crumbled
  • 2 green onions, thinly sliced
  • Salt and pepper to taste

Instructions

  1. Prepare the Corn: Start by cooking the corn; grilling is preferred for a smoky flavor, but boiling or roasting works well too. Once cooked, use a sharp knife to carefully slice the kernels off the cob, ensuring you get all the sweet corn bits without damaging the kernels.
  2. Mix the Dressing: In a large bowl, combine mayonnaise, freshly squeezed lime juice, chili powder, salt, and pepper. Whisk thoroughly until the mixture is smooth and creamy, ready to coat the corn perfectly.
  3. Combine Ingredients: Add the corn kernels, chopped cilantro, sliced green onions, and crumbled cotija cheese into the bowl with the dressing. Gently fold everything together to ensure each kernel is evenly coated without breaking the corn.
  4. Taste and Adjust: Taste the salad and adjust seasonings as needed—add extra lime juice for tang, more chili powder for heat, or salt to bring out all flavors. Let the salad rest for 10-15 minutes to let the flavors meld wonderfully.

Notes

  • Use corn as close to fresh as possible for the best texture and sweetness.
  • Grilling corn gives a subtle char that lifts the entire dish.
  • Gently fold ingredients to keep corn kernels intact and maintain great texture.
  • Add lime juice gradually and taste to avoid overpowering the salad.
  • Mexican Corn Salad tastes great either chilled or at room temperature, so choose based on your preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing is not recommended due to texture changes.
  • Prepare a few hours in advance to allow flavors to meld beautifully.

Nutrition

Keywords: Mexican corn salad, street corn, elote salad, grilled corn salad, summer side dish, quick salad, gluten free

Find it online: https://tastebudtrek.com/mexican-corn-salad/