This Mexican corn salad recipe options char-grilled corn kernels, tomatoes, onions, jalapenos, and a crumble of cotija cheese in a creamy, zesty dressing.
- Taste: Grilled corn intensifies its sweetness, balancing the tangy veggies and wealthy dressing.
- Talent Stage: That is a straightforward recipe that’s nice for newbie grillers! Simply grill the corn, toss with veggies, and drizzle on the dressing.
- Prep Observe: Make the dressing forward so it’s additional chilly for Step 4.
- Funds Tip: Add cooked orzo or any small pasta to bulk up the salad.
Ingredient Suggestions for Mexican Corn Salad
- Corn: Recent or frozen (and thawed) cobs work. For the grilled impact with out the grill, frozen or canned kernels may be tossed with somewhat oil and roasted underneath the broiler till they’re somewhat charred on the sides.
- Greens: Tomatoes, purple onions, and jalapenos add shade, crunch, and juicy taste.
- Cheese: Dry, tart, and crumbly cotija cheese will add genuine aptitude to Mexican corn salad. Swap for crumbled feta, gorgonzola, or shredded mozzarella.
- Dressing: Go for full-fat mayo and bitter cream for the creamiest taste. Plain Greek yogurt can be utilized as a substitute of the mayonnaise. Home made adobo seasoning will punch up the dressing and is nice to have readily available for future marinades and rubs.
- Variations: Corn salad is a flexible recipe! Add extras like diced avocados, black beans, sliced black olives, or diced cucumbers for extra shade and crunch.
Storing Mexican Corn Salad
Preserve leftover Mexican corn salad in a lined container within the fridge for as much as 4 days. Stir earlier than serving and add a splash of recent lime juice or cilantro to refresh the flavors. Because of the various textures on this dish, freezing isn’t advisable.
Leftovers may be become a recent grilled hen salad or scooped into home made pita bread for a lightweight and scrumptious workday lunch.
Mexican-Impressed Salads
Did you take pleasure in this Mexican Corn Salad? Depart a remark and ranking beneath.
Mexican Corn Salad
This Mexican avenue corn salad is made with chargrilled corn, Cojita cheese, and a creamy mayonnaise-sour cream dressing!
Stop your display screen from going darkish
-
Mix all dressing elements and put aside.
-
Preheat grill to medium-high. Brush corn cobs with olive oil and grill for 7-10 minutes, turning often till evenly charred. Cool utterly.
-
Minimize corn kernels off the cob and place in a bowl.
-
Add remaining elements besides lime and toss. Add dressing and toss to mix.
-
Refrigerate at the least 1 hour earlier than serving. Prime with extra cheese, cilantro and lime wedges if desired.
For greatest outcomes, don’t freeze.
Energy: 128 | Carbohydrates: 4g | Protein: 2g | Fats: 12g | Saturated Fats: 3g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 4g | Trans Fats: 0.02g | Ldl cholesterol: 15mg | Sodium: 139mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 0.4mg
Diet info offered is an estimate and can range based mostly on cooking strategies and types of elements used.
Course Salad, Aspect Dish
Delicacies Mexican© SpendWithPennies.com. Content material and images are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Trending Merchandise
Auledio Iron 2-Tier Countertop Fruit Vegetables Basket Bowl Storage With Banana Hanger, Black, 64 ounces
MAYITOP Replacement Canister Vacuum Floor Brushes, Compatible with Kenmore, 2 Pack
HuggieGems Metal 4 Pack Magnetic Spice Storage Rack Organizer for Refrigerator and Oven, Black Fridge Organizers and Storage
