Mexican Corn Salad
A delicious Mexican Corn Salad that combines fresh corn with a creamy dressing, making it a perfect side dish.
Equipment
- Large Skillet
- large bowl
Ingredients
- 5 cups corn cut from the cob (or frozen corn) ~4 large ears, not thawed
- 2 tablespoon butter
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup mayonnaise can cut down to 2 tbsp
- ¼ cup sour cream or yoghurt
- ½ cup parmesan cheese finely grated
- 1 tablespoon Jalapeno deseeded and finely chopped (optional)
- 1 cup coriander / cilantro leaves roughly chopped
- 1 cup green onion finely sliced (~2 stems)
- 2 – 3 tablespoon lime juice fresh (plus more to taste)
Garnishes
- 60 g Cotija or Feta crumbled (optional)
- Jalapeno slices optional
- coriander/cilantro leaves optional
- lime wedges optional
Instructions
- Cut the corn off the cob. If using frozen, do not thaw.
- Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring occasionally, until golden brown.
- Add salt and pepper halfway through cooking the corn.
- Transfer corn into a large bowl. Add mayonnaise, sour cream, lime juice, and parmesan. Toss well to combine. Add coriander/cilantro, red onion, green onion, and jalapeno. Toss again.
- Transfer to a serving bowl. Crumble over cotija/feta and any garnishes of choice. Serve warm or at room temperature.
Notes
For best results, use fresh corn. Frozen corn is also delicious; do not thaw. Cotija is optional and can be subbed with Feta.
Nutrition
Serving: 120gCalories: 215kcalCarbohydrates: 23gProtein: 6gFat: 13gSaturated Fat: 5gCholesterol: 19mgSodium: 327mgPotassium: 296mgFiber: 3gSugar: 6gVitamin A: 720IUVitamin C: 14mgCalcium: 98mgIron: 1mg
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