Corn Salad Recipe Mexican

I always look forward to making this vibrant charred corn salad during the summer months when corn is at its peak. The deeply browned, smoky kernels combined with the creamy, spicy dressing create an irresistible contrast that makes this a family favorite. This corn salad recipe mexican takes all the best flavors of street corn and transforms them into an easy side dish that’s perfect for backyard barbecues or simple weeknight meals. This easy corn salad recipe is a fantastic, healthy side dish for family dinners.

Ingredients

• 900 g (2 lb) fresh or frozen corn kernels: Pat frozen corn very dry before charring to ensure maximum browning, rather than steaming. Using fresh corn cut from the cob provides the best texture, but high-quality frozen corn works beautifully for a quick shortcut. Ensure the corn is thawed completely before patting it dry.
• 1/2 medium red onion, finely diced (about 120 g): Red onion adds a sharp, fresh bite that cuts through the richness of the crema and sweet corn. Finely dicing ensures the flavor integrates throughout this Mexican corn salad without overwhelming individual bites.
• 1 small jalapeño pepper, seeded and finely minced (about 30 g): Seeding the jalapeño removes most of the heat, leaving just the fresh, vegetal flavor of the pepper. For more heat, leave some or all of the seeds and membranes intact.
• 60 g (1/2 cup) fresh cilantro, roughly chopped: Cilantro provides a bright, citrusy counterpoint to the smoky and creamy flavors. Use the stems as well as the leaves; they contain a lot of flavor.
• 60 g (2 oz) cotija cheese, crumbled: Cotija is a salty, crumbly cheese that provides a necessary savory element to the salad. If cotija isn’t available, crumbled feta cheese makes an excellent substitute.
• 1 large lime, juiced and zested: Lime juice brightens all the flavors and balances the sweetness of the corn. Zest adds an extra layer of concentrated citrus aroma.
• 15 ml (1 tablespoon) neutral oil (like canola or grapeseed): Used for charring the corn; choose an oil with a high smoke point that won’t interfere with the flavor.
• 2.5 ml (1/2 teaspoon) salt, or to taste: Essential for enhancing the sweetness of the corn and balancing the other ingredients. Adjust according to the saltiness of your cotija cheese and personal preference.
• Smoky Chipotle-Lime Crema ingredients:
  • 120 ml (1/2 cup) full-fat sour cream: Full-fat sour cream gives the richest, thickest crema; Greek yogurt can be used for a slightly tangier, lower-fat option.
  • 15 ml (1 tablespoon) fresh lime juice
  • 5 ml (1 teaspoon) ground chipotle powder: Ground chipotle powder provides a deep smoky heat that defines this salad; smoked paprika can be substituted for less heat.
  • 1 small clove garlic, minced
  • 2.5 ml (1/2 teaspoon) salt

Instructions

1. Char the Corn: Pat the corn kernels very dry with paper towels to prepare for charring; if they are wet, they will steam instead of brown. Heat the neutral oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Add the corn in a single layer, working in batches if necessary, and cook undisturbed for 3-5 minutes until deeply browned and charred in spots; then stir and cook for another 2-3 minutes until most kernels are lightly browned. Transfer the charred corn to a large mixing bowl and let cool slightly. If you overcrowd the pan, the corn won’t char evenly; work in two batches for best results.
2. Prepare the Crema: While the corn cools, prepare the Smoky Chipotle-Lime Crema in a separate small bowl. Whisk together the full-fat sour cream, fresh lime juice, ground chipotle powder, minced garlic, and salt until smooth and well combined. Taste the crema and adjust seasonings if necessary, ensuring the chipotle flavor is prominent.
3. Combine Salad Ingredients: To the bowl with the slightly cooled corn, add the finely diced red onion, minced jalapeño, most of the chopped cilantro (reserve some for garnish), crumbled cotija cheese, the juice and zest of one large lime, and 2.5 ml (1/2 teaspoon) salt. Toss gently to combine all ingredients, ensuring the fresh elements are evenly distributed. Taste and adjust seasoning with additional salt or lime juice if needed for this corn salad recipe.
4. Finish and Serve: Pour about half of the prepared Smoky Chipotle-Lime Crema over the corn mixture and toss gently to evenly coat the salad. I often make a double batch of this Mexican corn salad on Sundays for high-protein, easy meal prep lunches during the week. Transfer the corn salad to a serving platter and drizzle the remaining crema generously over the top. Garnish with the reserved fresh cilantro and an additional light dusting of ground chipotle powder for visual appeal. Serve immediately or at room temperature with lime wedges on the side.

Make-Ahead Tips and Serving Suggestions

For the best texture, this salad is ideal when made right before serving, ensuring the onions stay crisp. If you are preparing for a gathering, you can char the corn and prepare the chipotle crema up to 24 hours in advance. Store them separately in airtight containers in the refrigerator and combine them just before serving for fresh flavor. This healthy corn salad recipe makes a versatile side dish for almost any grilled protein, especially grilled chicken or steak. It also works as a high-protein snack or easy dinner idea over a bed of mixed greens with grilled shrimp.

Variations for Your Mexican Corn Salad

This mexican street corn salad base is easily adaptable. You can make it heartier or adjust it for different dietary needs:

• Add Black Beans and Avocado: For a complete meal, fold in one can (425 g) rinsed and drained black beans. Add one diced avocado just before serving; extra lime juice helps prevent browning.
• Make it Vegan/Dairy-Free: To make this a vegan corn salad, swap the sour cream for a plant-based sour cream or cashew-based crema. Use nutritional yeast or a plant-based feta alternative instead of cotija cheese.
• Adjust Heat Level: If you prefer a milder salad, reduce the amount of chipotle powder and omit the jalapeño. For extra heat, add a pinch of cayenne pepper to the crema.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works perfectly and is a great time-saver. Make sure to thaw it completely and pat it very dry with paper towels before charring. This ensures you get browning, not steaming, for the best texture and flavor in your corn salad.

What is the best way to char corn kernels without a grill?

A cast-iron skillet over high heat is ideal. Add the corn in a single layer and let it sit undisturbed for 3-5 minutes before stirring. This creates a deep browning and smokiness that mimics grilling.

How long does this Mexican corn salad last in the fridge?

This salad is best served immediately or within 2 hours of preparation to keep the corn and onions crisp. You can store leftovers in an airtight container for up to 3 days, though the vegetables may lose some of their crunch over time.

What can I use instead of cotija cheese?

Crumbled feta cheese is the closest substitute for cotija in terms of saltiness and texture. If you don’t have cotija or feta, a sprinkle of fresh parmesan can also provide a salty, savory element to this mexican corn salad recipe.

How do I keep the avocado from turning brown if I add it to the salad?

Add the diced avocado just before serving and toss gently. Squeezing extra lime juice directly onto the diced avocado also slows down oxidation. When I make this for a potluck, I often add a little extra lime juice when I add the avocado.

Can I use fresh corn cut from the cob instead of frozen?

Absolutely. Fresh corn cut from the cob provides the best, crispiest texture. Use about 4-5 medium cobs to yield 900g (2 lb) of kernels for this specific corn salad recipe.

Conclusion

This charred Mexican corn salad is a simple, vibrant side dish that truly elevates any meal with its smoky, creamy, and fresh flavors. The quick charring process makes all the difference in a standard corn salad recipe, transforming it into a family-friendly favorite; save this recipe on Pinterest for your next easy dinner idea or potluck gathering.

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