Quick & EasyAppetisersCuisineMainsMexicanVeganVegan Salads

Quick & Easy Mexican Corn Salad

5 Cook
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Simply discover any excuse to make it! Actually, to mention my pals love this corn salad is an understatement. whenever it makes a look, we’re in a scenario wherein you have to consume fast, or leave out.

Ramsha Baig

Mexican Corn Salad is an extraordinary fresh corn salad made for summer time BBQ’s and Mexican feasts! It’s a large salad form of Esquites, a corn street snack offered in cups on the streets of Mexico. Corn kernels are sautéed in butter and garlic until golden brown, then wearing a creamy lime dressing and completed with fresh coriander/cilantro and a touch of zing from Jalapeño. It’s outrageously and insanely proper.

Mexican Corn Salad

This recipe generated a tizzy of excitement amongst my group of buddies when I first began making it a few years back! something a little unique to the same old steamed-butter-slathered corn at the cob (and there’s not anything wrong with that!!), it’s bright and colourful, and it’s a great dish for sharing.

Mexican Corn Salad is basically the large salad form of Esquites which is a famous Mexican avenue corn that is sold in cups by way of road providers. and in fact, Esquites is the “off the cob” version of Elotes, the well-known Mexican road corn in which cobs are grilled over charcoal before being slathered in a creamy-highly spiced sauce then rolled in crumbled cheese!

What Ingredients You need for Mexican Corn Salad

  1. Green Onions
  2. Cilantro/Parsley
  3. Onions
  4. Corns
  5. Lime
  6. Jalapeno
  7. Garlic
  8. Mayonnaise
  9. Feta
  10. Butter
  11. Sour cream
  12. Parmesan

The creamy dressing for Mexican Corn Salad

The dressing is a creamy mayonnaise primarily based dressing with an adorable tang from lime juice and a savoury flavour enhancer from parmesan (that is the name of the game aspect that offers this dish the wow component!!).

You’ll find many variations that use a lot more mayonnaise than I do. I choose to use a combination of mayonnaise and sour cream to lighten it up a touch even as it nevertheless has a great quantity of creamy dressing. This manner we get the satisfaction of both worlds – plenty of dressing but not overly rich! i take advantage of this for maximum of my mayo-based dressings, which include Coleslaw, Macaroni Salad, Broccoli Salad.

Fresh corn vs canned and frozen corn

This recipe will work with any type of corn but it is definitely best made with fresh corn because it browns the best when you sauté it in the butter and garlic.

How to cut corn off the cob

Right here’s a tip for a clean way to reduce corn kernels off the cob without the kernels flying everywhere! simply place an inverted ramekin in a huge bowl OR use a bundt pan. Stand the corn cob at the ramekin then use a knife to reduce the kernels off. The partitions of the bowl / bundt pan will stop the kernels flying throughout your counter!

How to make Quick & Easy Mexican Corn Salad

This recipe begins off via pan frying the corn in butter and garlic till it’s tinged with gold, at which point you’ll want to summon the strength to not shovel spoonfuls of it directly into your mouth due to the fact of golden brown buttery corn? Sure.

But wait! It is even higher! While the corn is warm, add inside the parmesan, mayonnaise, sour cream and lime and provide it a good blend so the dressing melts and mingles with the butter at the corn and coats each kernel beautifully…

And lastly, we provide it a hit of freshness with onion and coriander/cilantro, and jalapeño in case you want a touch of warmth, and end with a sprinkle of Cotija (Mexican cheese like feta) if you manifest to be lucky sufficient to search out it (which i’m now not) or feta, parmesan or goats cheese as a fallback.

Serve this as a facet dish for all things Mexican. Take it to summer BBQ’s, potlucks, informal lunches, a facet dish for dinner tonight.

Quick & Easy Mexican Corn Salad

Quick & Easy Mexican Corn Salad

Simply discover any excuse to make it! Actually, to mention my pals love this corn salad is an understatement. whenever it makes a look, we’re in a scenario wherein you have to consume fast, or leave out.
prep time
cooking time
total time



  • 5 cups corn cut from the cob

  • 2 tbsp / 30g butter

  • 2 garlic cloves , minced

  • 1/2 tsp each salt and pepper

  • 1/4 cup mayonnaise (can cut down to 2 tbsp)

  • 1/4 cup sour cream (or yoghurt)

  • 1/2 cup parmesan cheese , finely grated

  • 1 tbsp Jalapeno , deseeded and finely chopped

  • 1 cup coriander / cilantro leaves

  • 1 cup green onion , finely sliced

  • 1/2 red onion , finely chopped

  • 2 – 3 tbsp lime juice

  • 60g / 2 oz Cotija or Feta , crumbled



Cut off kernels

Cut the corn off the cob If using frozen, do no longer thaw.

Brown corn

melt butter in a big skillet over excessive warmth. add garlic and stir for 10 seconds. Add corn and cook for five mins, stirring on occasion, till you get lovable golden brown bits and the corn is cooked and sweet (do not stir constantly, tougher to brown).

Season corn

Add salt and pepper halfway through cooking corn.

Toss with dressing

transfer corn into a big bowl. upload mayonnaise, sour cream, lime juice and parmesan. Toss properly to combine – heat will "melt" dressing. add coriander/cilantro, red onion, green onion and jalapeno. Toss again.


Switch to serving bowl. crumble over cotija/feta and garnishes of desire. Serve warm or at room temperature.
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