Description
A vibrant and flavorful Mexican Corn Salad featuring golden browned corn kernels tossed with a creamy dressing of mayonnaise, sour cream, parmesan, lime juice, and fresh herbs. This salad is perfect as a side dish with a hint of spice from jalapeno and a tangy finish from crumbled cotija or feta cheese.
Ingredients
Scale
Corn and Seasoning
- 5 cups corn cut from the cob (~4 large ears) or frozen corn (not thawed)
- 2 tbsp / 30g butter
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
Dressing and Mix-ins
- 1/4 cup mayonnaise (can reduce to 2 tbsp)
- 1/4 cup sour cream or yoghurt
- 1/2 cup parmesan cheese, finely grated
- 1 tbsp jalapeno, deseeded and finely chopped (optional)
- 1 cup coriander / cilantro leaves, roughly chopped
- 1 cup green onion, finely sliced (~2 stems)
- 1/2 red onion, finely chopped
- 2 – 3 tbsp fresh lime juice (plus more to taste)
- 60g / 2 oz Cotija or Feta cheese, crumbled (optional)
Garnishes (Optional)
- Jalapeno slices
- Coriander / cilantro leaves
- Lime wedges
Instructions
- Cut off kernels: Carefully cut the corn kernels off the cob. If using frozen corn, do not thaw before cooking.
- Brown corn: Melt the butter in a large skillet over high heat. Add minced garlic and stir for about 10 seconds until fragrant. Add the corn kernels and cook for 5 minutes, stirring occasionally but not constantly, so the corn can develop golden brown spots and become sweet and cooked through.
- Season corn: Halfway through cooking the corn, sprinkle the salt and pepper evenly to enhance the flavor of the corn as it cooks.
- Toss with dressing: Transfer the browned corn to a large bowl. Add mayonnaise, sour cream, fresh lime juice, and grated parmesan cheese. Toss thoroughly to combine while the corn is still warm, allowing the dressing to lightly melt and coat the corn. Then add the chopped coriander/cilantro, red onion, green onion, and finely chopped jalapeno, tossing again to distribute evenly.
- Serve: Transfer the salad to a serving bowl. Optionally, crumble cotija or feta cheese over the top and garnish with jalapeno slices, cilantro leaves, and lime wedges for added flavor and presentation.
Notes
- Note 1: When using frozen corn, keep it frozen until ready to cook to retain texture.
- Note 2: Cotija cheese adds an authentic Mexican salty tang; feta can be substituted if unavailable.
- Reduce mayonnaise to cut down on richness if preferred.
- Add extra lime juice to brighten flavors as desired.
- The salad can be served warm or at room temperature.
