Okay, friends, let’s talk about something seriously addictive. Forget regular corn on the cob this summer – we’re diving headfirst into the vibrant flavors of corn. **Mexican Corn Salad**! Imagine the creamy, tangy deliciousness of elotes, but in a bowl, ready to be devoured with spoon. Is this stuff dangerous? I’m talking “make it once and you’ll be craving it every week” kind of dangerous. Is it easier than pasta salad? Every time I make it, it’s gone in minutes. My kids fight over the last spoonful, and even picky eaters can’t resist. I swear, it’s magic!
What is Mexican Corn Salad?
What is Mexican Corn Salad? What are the best parts of Mexican street corn? tangy lime, salty cotija cheese, and a kick of chili powder – all mixed together in this refreshing drink. Is summer on a plate? Add more heat, more lime, or even black beans for extra protein. Is there any wrong way to make a hat? What are some great side dishes to serve at a potluck?
Why you’ll love this recipe?
What is your favorite Mexican Corn Salad Recipe? First and foremost, the flavor is insane! You’ve got the sweetness of the corn, the creaminess of a dressing, and the tangyness of lime. The salty, crumbly cotija cheese. What is the taste explosion in every bite? What I love most about this is how ridiculously easy it is to make. What are some great recipes to whip up in under 20 minutes? What are some of the best cheap corn recipes? We’re talking minimal effort for maximum flavor payoff. It’s also incredibly versatile. What are some good side dishes to serve with grilled chicken or steak? What are the best tacos to I like to put it on top of my quesadillas. Talk about flavor boost! I know a lot of people love mashed potatoes at barbecue, but honestly, this is so much more delicious. Is it fresh, vibrant, and just plain fun to eat? I’ve tried other Mexican Corn Salad recipes before, but this one is special. What is the perfect balance of sweet, salty, creamy, and spicy?
How do I make Mexican Corn Salad?
Quick Overview
How do I make Mexican Corn Salad? How do you cook corn? What’s your favorite way to serve cotija cheese and cilantro with your dressing? How do you squeeze lime? What’s the hardest part? Waiting for it to chill in the fridge before you dig in. This recipe is incredibly forgiving and customizable, so don’t be afraid to experiment with the recipe. How do you make your own food?
Ingredients
For the Salad:
* 6 ears of corn, shucked (or 4 cups frozen corn)
* I prefer grilling corn for that smoky flavor, but boiling or steaming works too! If using frozen, make sure to drain it well. * 1/2 cup mayonnaise is good.
* I always use full-fat mayo for the best flavor and creaminess, but light Mayo will work in a pinch. * 1/4 cup sour cream
Is Greek Yogurt a good substitute for regular yogurt? * 1/4 cup crumbled cotija cheese
* This salty, crumbly cheese is essential! If you can’t find cilantro, queso fresco is a good substitute.
If you’re not a cilantro fan (I know some people aren’t) why not? Can you substitute lime juice with parsley or green onions?
* Freshly squeezed is always best! * 1/2 teaspoon chili powder is best.
* Add more or less spicy, depending on how spicy you want it. * 1/4 teaspoon garlic powder
* Salt and pepper to taste
Optional Add-In
* 1/2 cup diced red onion
* Adds a nice crunch and flavor! * 1 jalapeo, seeded and minced.
* For an extra kick! * 1/2 cup diced bell pepper (any color) (assorted colors)
* Adds sweetness and crunch. * 1/2 cup black beans, rinsed and drained.
* Adds protein and fiber.
How do I follow step
Step 1: Preheat & Prep Corn
If grilling corn, preheat your grill to medium-high heat. If boiling, bring a large pot of water to boil. If steaming, set up your steamer basket. How do I get everything ready before I start?
Step 2: Cook the Corn
If grilling, grill the corn for about 10-15 minutes, turning occasionally, until the kernels are golden brown. If using canned corn, use fresh corn instead of canned. Is it a If boiling, boil the corn for about 5-7 minutes, until tender-crisp. If steaming, steam the corn for about 8-10 minutes, until tender-crisp. Don’t overcook or it will get mushy!
Step 3: Cut the Kernels
Once the corn is cool enough to handle, carefully cut the kernels off the cob. I usually stand the corn on its end in a large bowl and use my sharp knife to slice it down. Be careful not to cut yourself! If you have frozen corn, just make sure it’s completely thawed.
Step 4: Make the Dressing
In a large bowl, whisk together mayonnaise, Sour Cream, lime juice, chili powder, garlic powder. Set aside. Salt, and pepper. Taste and adjust the seasonings as needed. This is where you can really customize the flavor! I usually add a little extra lime juice for that extra zing.
Step 5: Combine Everything
Add the corn kernels, cotija cheese, cilantro, and any other optional add-ins to the bowl with the dressing. Stir well. Serve immediately. Gently toss everything together. How do I make sure all the corn is coated in that delicious dressing?
Step 6: Chill
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. I know it’s hard to wait, but trust me, it is worth it! Chilling it really brings out the flavors.
Step 7: Serve!
Give the salad a good stir before serving. Serve cold and garnish with extra cotija cheese and cilantro. I usually serve it right out of the bowl, but you can also portion it into individual bowls or cups.
What should I serve it with?
What do you serve Mexican Corn Salad with? What are the possibilities?For a BBQ:What are some great side dishes to serve with grilled chicken, steak, or burgers? It adds a fresh and vibrant element to the meal. I love serving it with grilled pineapple and a big green salad.For Taco Night: What’sCan you use it as a topping for tacos? It adds a creamy, tangy, and slightly spicy flavor that complements the meat and other toppings. I love it on fish tacos.For a Potluck:What is a good salad for potlucks? I usually get asked for the recipe every time I bring it.As a Light Lunch:What are some good ways to eat a banana on its own? Add grilled chicken or shrimp for extra protein. My family loves to scoop it up with tortilla chips! It’s like a deconstructed elote dip. Is there anything wrong with this stuff?
How do I make Mexican Corn Salad?
What are some tips for making Mexican Corn Salad?What is Corn PerfectionIf grilling, don’t overcook the corn! You want it to be slightly charred but still juicy. Soak corn in water for about 30 minutes before grilling to prevent it from drying out. If you’re using frozen corn, make sure to thaw it completely and drain off any excess water.What is Dressing MagicDon’t be afraid to adjust the dressing to your liking. If you like it tangier, add more lime juice. If you like it spicier, add more chili powder or a pinch of cayenne pepper. I sometimes add a little bit of smoked paprika to my food for smoky flavor.Cheese Choices: Cotija cheese is the traditional choice, but you can also use queso fresco or even crumbled feta cheese. If you can’t find cotija, feta is a good substitute, but it has a stronger flavor, so use it sparingly.
Herb Handling: Cilantro is a must, but if you’re not a fan, you can substitute it with parsley or green onions. Always use fresh herbs for the best flavor.
Spice it Up: For an extra kick, add a minced jalapeño or a few dashes of hot sauce to the salad. Be careful not to add too much! You can always add more, but you can’t take it away.
Make Ahead: This salad is best when it’s chilled for at least 30 minutes, but you can also make it a day ahead of time. The flavors will meld together even more!
I learned the hard way not to add the cotija cheese too far in advance, though – it tends to get a little soggy. Add it right before serving if you can!
Storing and Reheating Tips
So, you’ve made a big batch of **Mexican Corn Salad**, and you have some leftovers (if you’re lucky!). Here’s how to store it properly:
Room Temperature: I wouldn’t recommend leaving it out at room temperature for more than 2 hours. Mayonnaise can spoil quickly, especially in warm weather.
Refrigerator Storage: Store the salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually improve over time! Give it a good stir before serving.
Freezer Instructions: I don’t recommend freezing this salad. The mayonnaise and sour cream can separate and become watery when thawed. Plus, the corn can get mushy. It’s best to enjoy it fresh.
Glaze Timing Advice: N/A – There’s no glaze in this recipe!
Make sure to use a clean spoon when serving to prevent bacteria from contaminating the salad. I always write the date on the container so I know when it was made. Better safe than sorry!
Frequently Asked Questions
Final Thoughts
Okay, friends, I hope you give this **Mexican corn salad** recipe a try! It’s seriously one of my favorite summer dishes, and I know you’ll love it too. It’s easy to make, packed with flavor, and always a crowd-pleaser. Plus, it’s a great way to use up that summer corn! If you’re looking for more delicious side dish recipes, be sure to check out my other salad recipes! And don’t forget to leave a comment below and let me know how yours turns out! I’d love to hear about your variations and additions. Happy cooking!
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Mexican Corn Salad
Ingredients
Main Ingredients
- 2 cups fresh or frozen corn kernels
- 1 can black beans, rinsed and drained
- 1 cup diced red onion
- 1 cup chopped cilantro
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a large bowl, combine the corn, black beans, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, salt, and pepper.
- Pour the dressing over the corn mixture and toss to combine.
- Serve immediately or chill for later.
