Mexican Corn Salad Recipes

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MEXICAN CORN SALAD



Mexican Corn Salad image

Recipe video above. A Can't-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!

Provided by Nagi

Categories     Side Dish

Time 20m

Number Of Ingredients 14

5 cups corn cut from the cob (~4 large ears) ((or frozen corn, not thawed, Note 1))
2 tbsp / 30g butter
2 garlic cloves (, minced)
1/2 tsp each salt and pepper
1/4 cup mayonnaise ((can cut down to 2 tbsp))
1/4 cup sour cream ((or yoghurt))
1/2 cup parmesan cheese (, finely grated (Note 1))
1 tbsp Jalapeno (, deseeded and finely chopped (optional))
1 cup coriander / cilantro leaves (, roughly chopped)
1 cup green onion (, finely sliced (~2 stems))
1/2 red onion (, finely chopped)
2 - 3 tbsp lime juice (, fresh (plus more to taste))
60g / 2 oz Cotija or Feta (, crumbled (optional) (Note 2))
Jalapeno slices, coriander/cilantro leaves, lime wedges (, optional)

Steps:

  • Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
  • Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
  • Season corn: Add salt and pepper halfway through cooking corn.
  • Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
  • Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

Nutrition Facts : ServingSize 120 g, Calories 215 kcal, Carbohydrate 23 g, Protein 6 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 327 mg, Fiber 3 g, Sugar 6 g

MEXICAN CORN SALAD



Mexican Corn Salad image

I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 46m

Yield 4

Number Of Ingredients 8

3 tablespoons butter
2 cups whole corn kernels, cooked
1 red bell pepper, diced
1 cup chopped zucchini
2 green onions, chopped
1 jalapeno pepper, seeded and minced
½ cup salsa
2 tablespoons chopped fresh cilantro

Steps:

  • In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
  • Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 20.3 g, Cholesterol 22.9 mg, Fat 9.8 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 5.6 g, Sodium 273.3 mg, Sugar 5.5 g

MEXICAN CORN SALAD



Mexican Corn Salad image

A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.

Provided by Brookelynne26

Categories     Corn

Time 10m

Yield 6 1/2 cup servings, 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) package frozen corn, thawed
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped red onion
1/4 cup fresh lime juice
2 tablespoons minced and seeded jalapenos (about 1 large)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
2 garlic cloves, minced

Steps:

  • Combine all ingredients in a bowl and toss well.
  • Cover and chill approximately 8 hours.
  • Stir well before serving.

Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6

GRILLED MEXICAN STREET CORN SALAD



Grilled Mexican Street Corn Salad image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

6 large ears corn, 3 with husks and silks removed, 3 still with husks and silks intact
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter, melted
1/2 cup mayonnaise, preferably Hellmann's or Best Foods
1/4 cup minced fresh cilantro leaves
Zest and juice of 1 lime (about 2 tablespoons juice)
2 garlic cloves, grated
1/4 teaspoon chipotle chile powder
Flakey sea salt or kosher salt and freshly ground black pepper
1/2 cup grated queso anejo or 3-cheese blend of Pecorino Romano, Parmesan, and Asiago cheese, plus a little more for garnish
6 slices applewood-smoked bacon, fried crisp and crumbled
1 sprig fresh cilantro, for garnish
1 lime, cut into small wedges, for serving (optional)

Steps:

  • Preheat the grill with all burners on high. Once preheated, adjust the temperature to medium high for direct grilling.
  • Soak all 6 ears of corn in water to cover for 10 minutes. Remove the corn from the water and pat dry with paper towels. Brush the shucked corn on all sides with the olive oil and leave the other corn in the husk.
  • Grill all the corn, turning occasionally, until the shucked corn is well browned and charred in places and the husks of the unshucked corn are dried out and charred in places, about 10 minutes.
  • Remove all the corn from the grill and let rest until easy to handle, about 5 minutes. When you can handle the corn comfortably, shuck the unshucked cobs. Then, stand a cob on its flat end on a cutting board. Holding the cob steady, take a sharp knife and carefully cut the kernels off, sliding the knife down the cob from top to bottom. Rotate the cob, cutting off a section at a time. I usually do 5 turns per cob. Repeat with the remaining corn. Discard the cobs, transfer the kernels to a bowl, and mix with the melted butter.
  • In a separate bowl, stir the mayonnaise, minced cilantro, lime zest and juice, garlic, chile powder, and a pinch of salt and pepper together until well mixed. Stir in the cheese and toss the buttered corn with the dressing. Taste and adjust the seasonings. Garnish with a little more grated cheese.
  • Serve warm or cold; either way, reserve topping with the bacon crumbles until just before serving, or they will get limp. Garnish with the cilantro sprig and the lime wedges, if desired.

FIESTA MEXICAN CORN SALAD



Fiesta Mexican Corn Salad image

This salad is great for potlucks since it travels well and goes with everything. Have you heard the old wives' tale about planting corn? It says if you laugh when planting corn, it won't grow as high as you'd like!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 8

2 cups fresh or frozen corn
3 tomatoes, chopped
1 can (2-1/4 ounces) sliced pitted ripe olives, drained
1/4 cup sliced green olives
2 tablespoons taco seasoning
1/4 cup canola oil
1/4 cup white vinegar
1/4 cup water

Steps:

  • In a large bowl, combine the corn, tomatoes and olives. In a small bowl, combine the seasoning mix, oil, vinegar and water; pour over corn mixture and toss to coat. Chill several hours before serving.

Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

MEXICAN STREET CORN SALAD



Mexican Street Corn Salad image

With our recipe for Mexican Street Corn Salad, we've taken the flavors of Elote, authentic Mexican street corn, and turned it into a fun side dish. Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor. Then combine it with authentic Elote ingredients, like cilantro, lime juice, and cotija cheese. This recipes makes a great side dish or serve it with tortilla chips for fun appetizer or snack.

Provided by Country Crock®

Time 30m

Yield 6

Number Of Ingredients 10

6 ears corn on the cob, husked
2 tablespoons Country Crock® Spread
½ teaspoon salt
2 medium fresh jalapeno peppers, seeded and chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
¼ cup mayonnaise
2 tablespoons lime juice
¼ cup chopped cilantro
2 tablespoons grated Cotija cheese

Steps:

  • Remove corn from cob using a sharp knife. You should have about 6 cups.
  • Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
  • Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 18.9 g, Cholesterol 8.4 mg, Fat 9.9 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 314.6 mg, Sugar 3.3 g

MEXICAN-STYLE CORN SALAD



Mexican-style corn salad image

Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish

Provided by Chelsie Collins

Categories     Side dish

Time 15m

Number Of Ingredients 7

2 x 340g cans salt-free sweetcorn , drained
1 red onion , finely chopped
2 large tomatoes , deseeded and finely diced
½small pack coriander , roughly chopped
juice 2 limes
4 tbsp extra virgin olive oil
2 tsp clear honey

Steps:

  • Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein

MEXICAN STREET CORN SALAD RECIPE



Mexican Street Corn Salad Recipe image

In many Mexican restaurants, street corn is one of my favorite dishes. Throw all the ingredients together in a bowl for this delicious salad!

Provided by Camille Beckstrand

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 11

2 Tablespoons olive oil
16 ounces frozen corn (1 bag)
3 Tablespoons mayonnaise ((I used light))
4 ounces Cotija Cheese (crumbled, (could also use feta cheese))
2 Tablespoons lime juice ((fresh is best))
1 Tablespoon jalapeno pepper (finely chopped)
⅓ cup fresh cilantro (finely chopped)
2 Tablespoons red onion (finely chopped)
2 garlic cloves (minced)
½ teaspoon chili powder
salt and pepper, to taste

Steps:

  • Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
  • While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
  • Serve immediately and store any leftovers in the refrigerator.

Nutrition Facts : Calories 187 kcal, Carbohydrate 21 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 271 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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Top Asked Questions

How do you make Mexican street corn salad?
Prepare your Mexican street corn salad – Add the remaining ingredients to the bowl and stir thoroughly. Add salt, pepper, and lime juice to taste. Garnish with additional cheese and cilantro and serve! I did use fresh corn but traditionally mature corn is used, which is first boiled in salted water then sautéed in butter.
How to make corn salad with sweetcorn?
Method. Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
How do you cook corn on the cob with mayonnaise?
Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder.
Can you make corn salad dressing ahead of time?
Cut kernels from cobs and transfer to a medium bowl. Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro. DO AHEAD: Dressing can be made 2 days ahead.

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