Mexican Corn Salad
A delicious Mexican Corn Salad that combines fresh or frozen corn with a creamy dressing, perfect as a side dish.
Equipment
- large skillet
- large bowl
Ingredients
- 5 cups corn cut from the cob (or frozen corn, not thawed) (~4 large ears)
- 2 tablespoon butter
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup mayonnaise (can cut down to 2 tbsp)
- ¼ cup sour cream (or yoghurt)
- ½ cup parmesan cheese finely grated
- 1 tablespoon Jalapeno deseeded and finely chopped (optional)
- 1 cup coriander / cilantro leaves roughly chopped
- 1 cup green onion finely sliced (~2 stems)
- 2 – 3 tablespoon lime juice fresh (plus more to taste)
Garnishes
- 60 g Cotija or Feta crumbled (optional)
- Jalapeno slices optional
- coriander/cilantro leaves optional
- lime wedges optional
Instructions
- Cut the corn off the cob. If using frozen, do not thaw.
- Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring occasionally, until you get lovely golden brown bits and the corn is cooked and sweet.
- Add salt and pepper halfway through cooking corn.
- Transfer corn into a large bowl. Add mayonnaise, sour cream, lime juice, and parmesan. Toss well to combine.
- Add coriander/cilantro, red onion, green onion, and jalapeno. Toss again.
- Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
Notes
Best results using fresh corn, but frozen corn is also delicious. Cotija is optional and can be substituted with Feta.
Nutrition
Serving: 120gCalories: 215kcalCarbohydrates: 23gProtein: 6gFat: 13gSaturated Fat: 5gCholesterol: 19mgSodium: 327mgPotassium: 296mgFiber: 3gSugar: 6gVitamin A: 720IUVitamin C: 14mgCalcium: 98mgIron: 1mg
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