Easy Mexican Corn Salad Recipe
Okay, picture this: I’m It’s a hot summer day, the grill is grilled, and you’re craving something fresh, vibrant and delicious. Is it bursting with flavor? What is a Mexican Corn Salad recipe? It’s like the cooler, sassier cousin of your regular corn on the cob. What are some of the best side dishes that everyone at a potluck ate? This isn’t one of those. If you bite into a margarita and you’re instantly transported to sand and sun. Is this stuff addictive? Is it faster than potato salad?
What is easy Mexican corn salad?
Think of it as a fiesta in the bowl! Easy Mexican Corn Salad, sometimes called Esquites salad, takes sweet corn kernels and elevates them. With a zesty lime dressing, crumbled cheese (Cotija is my fave! ), fresh cilantro, and a kick of chili powder. Is it really deconstructed street corn? What is a flavor explosion that’s sweet, savory, creamy, and spicy all at once? What is the perfect side dish for lunch? Is it so easy to make?
Why you’ll love this recipe?
How do I make this easy Mexican Corn Salad?
- The FLAVOR!What is the perfect combination of sweet corn, tangy lime, salty cheese, and spicy chili powder? Is it a party in your mouth? What are some of the best spices for kids?
- It’s ridiculously easy.What is minimal chopping, whisking and mixing? What are some good ways to whip up a quick dinner in under 20 minutes? I am short on time for a gathering. What should I do?
- Budget-friendly, babyWhy is corn cheap? Other ingredients are pantry staples, so you likely already have most of them on hand. What is a win-win for your taste buds and wallet?
- Is it so versatile?What is a good Mexican Corn Salad recipe? Can be used as a topping for grilled chicken, tacos, or even chips? Is this a good dip for tortilla chips? I’ve even been known to sneak spoonfuls straight from the bowl (don’t judge!).
What I love about this dish is how it captures the essence of Mexican street food in such a beautiful way. What is a simple and accessible way? I’ve never met anyone who didn’t love it. It’s a crowd pleaser. How can I resist sweet corn covered in cheesy goodness? If you love my Grilled Mexican Street Corn recipe, you’ll absolutely adore this! What are some of the best flavors to try with less effort?
How do I make Mexican Corn Salad?
Quick Overview
What are some easy recipes for Mexican Corn Salad? How do you combine corn (fresh, frozen, or canned)? ), a vibrant lime dressing, crumbly cheese, and some other simple ingredients. What’s a good salad? What are some of the best recipes that you will make again and again?
Ingredients Notes:
For the Salad:
Fresh off the cob is amazing, but frozen (thawed) or canned (drained) works just fine in a pinch. If using frozen, make sure to thaw it completely and pat it dry to avoid a watery salad.
Red onion: Adds a sharp bite. If you find it too strong, you can soak it in cold water for a few minutes to mellow the flavor.
Jalapeo: For a touch of heat! Remove the seeds and membranes for milder flavor. I sometimes use a serrano pepper for extra kick.
Cilantro: Adds a fresh, herbaceous flavor. If you’re not a fan of cilantro (I know, it’s genetic thing! If you’re using parsley, you can substitute with green onion.
Cotija Cheese: This salty, crumbly cheese is the perfect finishing touch. Can Feta or Queso fresco be used as substitutes if you can’t find Cotija.
For the Dressing:
Freshly squeezed lime juice: It makes a HUGE difference in flavor.
Can you use mayo to cut down on calories? Is Greek yogurt a healthy alternative to sugar?
Chili Powder: For a touch of warmth and spice. You can also use a blend of chili powder and smoked paprika for a deeper flavor.
Garlic Powder: Adds a subtle garlicky flavor.
Salt and pepper: To taste! Don’t be afraid to season generously.
What is the step-
Step 1: Prep the Corn
If you’re using fresh corn, grill it, boil it, or steam it until it’s tender. Let it cool slightly, then cut the kernels off the cob. If using frozen or canned corn, make sure it’s thawed or drained well.
Step 2: Chop the Veggies
Finely dice the red onion and jalapeño. Mince the cilantro. Remember to remove the seeds and membranes from the jalapeño if you prefer a milder flavor. I sometimes wear gloves when handling jalapeños – trust me, you don’t want to accidentally rub your eyes afterwards!
Step 3: Make the Dressing
In a small bowl, whisk together the lime juice, mayonnaise, garlic powder, salt, and pepper. Set aside. How do I make a smooth paste of pepper and salt? Taste and adjust the seasonings as needed. I like mine with extra lime juice for a bit of zing!
Step 4: Combine Everything
In a large bowl, combine the corn, red onion, jalapeo, cilantro, and Cotija cheese. Set aside. What is the best dressing to serve with a salad? If you overmix corn, it will get mushy. Keep it that way.
Step 5: Chill (Optional)
Is it safe to serve this salad immediately? How long does it take to chill in the refrigerator? How do I make a salad that melds together the flavors? What are some good ways to cool off on a hot day?
Step 6: Serve and Enjoy!
What is the best Mexican Corn Salad recipe? Garnish with Cotija cheese and a sprinkle of chili powder if desired. Watch it disappear in minutes!
What should I serve it with?
What are some easy recipes for Mexican Corn Salad? What are some of my favorite serving suggestions?
What are the best ways to serveWhat is the perfect accompaniment to grilled chicken, steak, or fish? The fresh, zesty flavors cut through the richness of the meat, creating a balanced and delicious flavor. I love grilled flank steak marinated in lime and cilantro.
As a Taco Topping:What’s a good salad to serve with tacos? Is it good with fish tacos?
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As a Dip:Serve with tortilla chips for a crowd-pleasing appetizer. I like to add a dollop of sour cream or guacamole for extra creaminess.
In a Bowl:What is a good salad to serve with quinoa, black beans, avocado, and sour cream? What is the best lime dressing for a salad? What is a satisfying meal for lunch or dinner?
My family loves this Easy Mexican Corn Salad Recipe served alongside my famous BBQ ribs. The sweetness of the corn complements the smoky flavor of ribs perfectly. What is a winning combination that I make time and again?
Top Tips for Perfecting Your Easy Mexican Corn Salad
Here are a few of my top tips for making the best Easy Mexican Corn Salad Recipe ever:
Use Fresh Corn Whenever Possible: While frozen or canned corn works in a pinch, nothing beats the flavor of fresh corn on the cob. If you can, buy local corn when it’s in season for the best taste.
Don’t Overcook the Corn: Whether you’re grilling, boiling, or steaming the corn, be careful not to overcook it. Overcooked corn can be mushy and lose its sweetness. Aim for tender-crisp kernels.
Adjust the Spice Level to Your Liking: If you’re sensitive to spice, remove the seeds and membranes from the jalapeño. You can also use a milder pepper, such as a poblano, or omit the pepper altogether. If you like things spicy, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
Don’t Skip the Fresh Lime Juice: Fresh lime juice is essential for the bright, zesty flavor of this salad. Bottled lime juice just doesn’t compare. Trust me on this one!
Use Good Quality Mayonnaise: The mayonnaise is the base of the dressing, so it’s important to use a good quality brand. I prefer to use full-fat mayonnaise for the best flavor and texture. But you can use light mayo or greek yogurt to cut down on the calories.
Taste and Adjust the Seasonings: Before serving, taste the salad and adjust the seasonings as needed. You may need to add more salt, pepper, lime juice, or chili powder to achieve the perfect flavor balance.
One thing I learned the hard way is that soaking the diced red onion in ice water for 10 minutes really mellows out the bite. My husband appreciates this trick, so the corn salad doesn’t give him onion breath for hours!
Storing and Reheating Tips
Here are some tips for storing and reheating your Easy Mexican Corn Salad Recipe:
Room Temperature: I don’t recommend leaving this salad at room temperature for more than two hours, as the mayonnaise can spoil. If you’re serving it outdoors on a hot day, keep it chilled in a cooler or on ice.
Refrigerator Storage: Store leftover salad in an airtight container in the refrigerator for up to three days. The corn may lose some of its crispness over time, but the salad will still taste delicious.
Freezer Instructions: I don’t recommend freezing this salad, as the mayonnaise and cheese can change texture and become watery when thawed.
Glaze Timing Advice: Since there is no glaze with this salad, you don’t have to worry about that! Just prepare the dressing and combine it with the salad ingredients right before serving for the best flavor and texture.
Frequently Asked Questions
Final Thoughts
I hope you love this Easy Mexican Corn Salad Recipe as much as my family does! It’s truly a winner, and the best part is how incredibly simple it is to make. The vibrant flavors are irresistible, and it’s guaranteed to be a hit at any gathering. If you’re looking for more easy and delicious side dish recipes, be sure to check out my other salads and Mexican-inspired dishes. I’ve got a whole collection of recipes that are perfect for summer cookouts and potlucks. I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think, and don’t forget to rate the recipe if you enjoyed it. Happy cooking!
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Easy Mexican Corn Salad Recipe
Ingredients
Main Ingredients
- 4 cups corn kernels fresh or frozen, cooked
- 1 cup Cotija cheese crumbled
- 0.25 cup cilantro chopped
- 0.5 cup red onion finely diced
- 0.25 cup mayonnaise
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon chili powder
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- In a large bowl, combine cooked corn kernels, crumbled Cotija cheese, chopped cilantro, and diced red onion.
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper.
- Pour the dressing over the corn mixture and toss until thoroughly combined.
- Adjust the seasoning with additional salt and pepper if needed.
- Serve immediately or refrigerate for up to 1 hour to allow flavors to meld. Garnish with additional chopped cilantro before serving if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
