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mexican corn salad recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This creamy Mexican corn salad features beautifully charred kernels combined with a tangy lime crema, cotija cheese, cilantro, and red onion. It serves as an easy-to-eat alternative to street corn and makes for a perfect potluck side dish or quick meal prep option.
Ingredients
- 700 g (5 cups) fresh or frozen corn kernels, thawed
- 1 tablespoon olive oil
- 1/2 small red onion, very finely diced
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 1/2 teaspoons smoked paprika
- 1 clove garlic, minced
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 85 g (3 oz) cotija cheese, crumbled, plus extra for garnish
Instructions
- Char the Corn: Heat olive oil in a large skillet over medium-high heat. Add corn kernels in a single layer and cook for 8-10 minutes, stirring occasionally, until tender-crisp and charred spots develop. Transfer corn to a mixing bowl.
- Prepare the Crema: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, smoked paprika, minced garlic, salt, and black pepper until smooth.
- Combine Ingredients: Add the diced red onion, cilantro, and 2 oz (60g) of the crumbled cotija cheese to the charred corn in the large mixing bowl. Pour two-thirds of the prepared crema over the corn mixture.
- Fold and Season: Gently fold the ingredients together until evenly coated. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. If the mixture is too thick, add more sour cream or mayonnaise.
- Garnish and Serve: Spoon the salad into a serving bowl. Drizzle with the remaining crema and garnish with the reserved cilantro and cotija cheese. Serve immediately or chill first.
Notes
To streamline weeknight cooking, char the corn and prepare the crema up to 2 days ahead and store separately in the refrigerator. Combine the ingredients just before serving for the best texture and taste. The salad will keep for up to 3 days in the refrigerator, but the corn may lose some crispness over time. This salad pairs well with grilled meats or can be used as a topping for tacos.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 307 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: Mexican corn salad, elote salad, potluck side dish, creamy corn salad, charred corn, street corn, summer salad, easy recipe
