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.

mixed mexican corn salad in a bowl — Mexican Corn Salad - Spend With Pennies 48

Taste: Grilled corn intensifies its sweetness, balancing the tangy veggies and wealthy dressing.
Talent Stage: That is a straightforward recipe that’s nice for newbie grillers! Simply grill the corn, toss with veggies, and drizzle on the dressing.
Prep Be aware: Make the dressing forward so it’s additional chilly for Step 4.
Price range Tip: Add cooked orzo or any small pasta to bulk up the salad.

untossed mexican corn salad in bowl — Mexican Corn Salad - Spend With Pennies 49

Ingredient Suggestions for Mexican Corn Salad

Corn: Contemporary or frozen (and thawed) cobs work. For the grilled impact with out the grill, frozen or canned kernels might be tossed with a little bit oil and roasted below the broiler till they’re a little bit charred on the perimeters.
Greens: Tomatoes, purple 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. Home made adobo seasoning will punch up the dressing and is nice to have 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 — Mexican Corn Salad - Spend With Pennies 50

Storing Mexican Corn Salad

Hold leftover Mexican corn salad in a coated 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. Because of the different textures on this dish, freezing isn’t advisable.

Leftovers might be was 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 components 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 components besides lime and toss. Add dressing and toss to mix.
Refrigerate no less than 1 hour earlier than serving. Prime with extra cheese, cilantro and lime wedges if desired.

Leftover Mexican corn salad will preserve within the fridge for as much as 4 days.
For finest outcomes, don’t freeze.

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

Course Salad, Facet Dish

Delicacies Mexican

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