Spice up a corn salad, Mexican style with this easy Summer side dish.
Sharing a delicious recipe for Mexican Corn Salad. I recently brought this side dish to a summer party and it had rave reviews. It’s perfectly spicy with a jalapeño pepper and deliciously cheesy. The salad pairs well with burgers and hot dogs on the grill and is so easy to prepare.
The secret to making authentic Mexican salad is to use corn cut off the cob which is then charred.
- 4 cups of corn or 5 ears
- 1 tbsp olive oil
- 1 red bell pepper
- 1/2 cup fresh cilantro chopped
- 1 jalapeno pepper diced
- 2 limes (4 tbsp juice)
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper ground
- 1/4 tsp kosher salt
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 1/2 cup cotija cheese crumbled or feta
How to Prepare Mexican Corn Salad
1.) After boiling the corn for a few minutes and allowing it to cool, cut the corn off the cob. I used 5 ears which yields about 4 cups. Using corn from the cob will give you the best salad but in a pinch you can substitute canned corn or frozen corn. If frozen corn is used, there is no need to thaw it out.
2.) Heat the olive oil in a large skillet over high heat. Add the corn and stir it well. Cook for 3 to 5 minutes or until the corn begins to char. If using frozen corn, charring may take a bit longer.
3.) Transfer the corn to a large bowl and let it cool for a couple minutes.
4.) Add the remaining ingredients in a separate bowl and stir everything together until well combined. I left the cheese out and added it to the top of the dish.
5.) To serve garnish with cojita cheese and cilantro.
TIP: You can add 1/2 an avocado to the recipe if desired. Avocados can make a dish mushy, so I suggest if you do add one, place the cut pieces on top instead of directly into the recipe.
Please Subscribe to Happy Haute Home
*Affiliate links are used in this post for your shopping convenience*