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Mexican Corn Salad

Mexican Corn Salad
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Mexican Corn Salad is a vibrant and refreshing side dish that combines sweet corn, zesty lime, creamy Cotija cheese, and a hint of spice to deliver bright, bold flavors perfect for summer meals, barbecues, picnics, or casual gatherings. Quick to prepare and easily customizable, this colorful salad balances sweetness and creaminess with fresh herbs and a flavorful kick, making it a versatile crowd-pleaser.

Ingredients

Scale

Main Ingredients

  • 3 cups fresh corn kernels (boiled or grilled)
  • 1/4 cup lime juice (freshly squeezed)
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1/3 cup crumbled Cotija cheese
  • 1/4 cup mayonnaise
  • 1 teaspoon chili powder or Tajin seasoning
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, deseeded and finely chopped (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Corn: Cook fresh corn kernels by boiling them in water for 5-7 minutes or grilling them until tender and slightly charred. Allow the corn to cool completely before mixing to prevent wilting the fresh ingredients.
  2. Chop the Fresh Ingredients: Finely chop the red onion, jalapeño (if using), and cilantro. These ingredients add crunch, heat, and brightness that perfectly balance the sweetness and creaminess of the salad.
  3. Mix the Dressing: In a medium bowl, combine the mayonnaise, lime juice, chili powder or Tajin, salt, and black pepper. Stir until the dressing is smooth, creamy, and tangy, forming the flavorful base of the salad.
  4. Combine All Ingredients: Gently fold the cooled corn kernels and chopped vegetables into the dressing. Mix carefully until all the ingredients are evenly coated, ensuring a harmonious blend of flavors and textures.
  5. Add the Cheese: Sprinkle crumbled Cotija cheese over the salad and gently toss once more to distribute the salty creaminess throughout every bite.
  6. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or slightly cold, garnished with extra Cotija cheese, fresh cilantro, and lime wedges if desired.

Notes

  • Use fresh corn for the sweetest flavor and best texture; frozen or canned corn may result in a softer salad.
  • Don’t skip the lime juice as its acidity balances the creamy and sweet components.
  • Adjust the amount of jalapeño and chili powder to control the heat level according to your preference.
  • Chilling the salad before serving enhances the melding of flavors and improves taste.
  • Optional: toast chili powder or Tajin briefly before adding for intensified smoky flavor.

Nutrition

Keywords: Mexican Corn Salad, Summer Salad, Side Dish, Corn Salad, Mexican Recipes, Gluten Free, Quick Salad

Find it online: https://marybaking.com/mexican-corn-salad/