Mexican Corn Salad Recipe 2

I absolutely adore this Mexican corn salad recipe because it perfectly balances creamy, tangy, and spicy flavors, making each bite a fiesta in my mouth. The combination of grilled corn with zesty lime and cotija cheese is effortlessly addictive and reminds me of my favorite street food experiences.

My Mexican Corn Salad Recipe 2 is bursting with flavor and has nutritional oomph. The base is 4 cups of grilled corn, which is delicious, but what takes it over the top and makes it really sing is the combination of ingredients in the dressing.

I use 1 cup of mayonnaise, 1 cup of sour cream, and 1 cup of crumbled cotija cheese—the best Mexican cheese you might not have known about. It’s a kind of super-sharp, crumbly cheese that adds a lot of flavor and makes the dish somehow creamy while it also has a satisfying crunch through the ample amount of fresh red onion, which makes it fresh and clean, and the lime juice in the dressing makes it zingy.

Ingredients

Maize Kernels: Inherently saccharine and succulent, abundant in dietary fiber and carbohydrates.

Mayonnaise: Offers creaminess, deep flavor, and healthy fat that can be nearly any kind of that medium’s two key components.

Cotija Cheese: Adds calcium and protein; it’s salty and crumbly.

Lime Juice: Vitamin C and a refreshing sourness that make flavors pop.

Cilantro: Fresh herb amplifying taste, loaded with vitamins and antioxidants.

Ingredient Quantities

• 4 cups corn kernels (from about 6 ears of corn, grilled or boiled)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 2 tablespoons lime juice (from about 1 lime)
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and finely chopped (optional, for extra heat)

Instructions

1. Cook the corn on the cob by grilling or boiling it until it is fully cooked and has some charred spots. Allow it to cool before cutting off the kernels. After you have removed the kernels, you should have about 4 cups of corn.

2. In a spacious mixing bowl, blend together the mayonnaise, sour cream, lime juice, chili powder, and cayenne pepper, if desired, along with the salt and pepper. Whisk until smooth.

3. Combine the dressing with the corn kernels and stir until the corn is well coated.

4. Break the cotija cheese into pieces and add them to the corn mixture, stirring well to combine.

5. Finely chop the red onion, add it along with the cilantro to the bowl, and mix well.

6. If you are using it, add the finely chopped jalapeño to the salad for extra heat and flavor. Stir to incorporate.

7. Sample the salad and fine-tune the flavors by adding any combination of extra salt, pepper, or lime juice you deem necessary.

8. Place the salad in a serving dish and, if you so choose, further adorn it with cotija cheese and cilantro.

9. The Mexican corn salad can be served right away or covered and refrigerated for a few hours to let the flavors meld.

10. Relish alongside your preferred Mexican-inspired dish or enjoy these as a standalone, refreshing snack.

Equipment Needed

1. Grill or pot (depending on whether you grill or boil the corn)
2. Sharp knife
3. Cutting board
4. Mixing bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Serving dish

FAQ

• Q: Can I use frozen corn instead of fresh corn?Q: Is frozen corn acceptable to use? A: Yes, and it is essential to thaw the corn before grilling or boiling it to retain the best texture.
• Q: How can I make this recipe vegan?A: Replace the mayo and sour cream with plant-based versions, and use a vegan feta or simply omit the cheese.
• Q: What can I use instead of cotija cheese?If cotija is unavailable, substitutes such as feta cheese or parmesan can be used.
• Q: Is there a way to reduce the spice level?A: Simply omit the cayenne pepper and jalapeño if you want to tone down the heat.
• Q: How do I store leftovers?A: It is best to embrace the experience of enjoying this dish right away, rather than letting it sit around for days. If you must store it, though, use an airtight container in the fridge and consume it within three days.
• Q: Can this salad be made ahead of time?A: Get all the components together and blend the salad, leaving out the cheese and cilantro. Add those last two things just when you’re ready to serve, to keep them and the rest of the salad at the peak of their flavor potency.
• Q: Do I have to grill the corn?Boiling the corn is an option, albeit one that is much less interesting than grilling. And grilling adds flavor. But fresh corn doesn’t need much help, since it’s pretty darn sweet and juicy all by itself.

Substitutions and Variations

Use feta cheese, which has a similar crumbly texture and tangy flavor, as a substitute for cotija cheese.
Use Greek yogurt in place of mayonnaise for a healthier, creamy alternative.
Substitute Mexican crema for sour cream, or use more Greek yogurt for a lighter option.
If fresh cilantro is unavailable, substitute parsley for a less intense herbal flavor.
If you find yourself without limes, you can use lemon juice in their place; however, the result will have a slightly different flavor profile.

Pro Tips

1. Char the Corn for Extra Flavor Before you remove the kernels, ensure the corn has a nice char by grilling it. This will enhance the smoky flavor profile of your salad and add depth.

2. Mix the Dressing Separately Emulsify the mayonnaise, sour cream, lime juice, and spices separately until smooth before combining them with the corn. This ensures a better distribution of flavor throughout the salad.

3. Let the Flavors Meld For even better taste, prepare the salad a few hours ahead and let it chill in the refrigerator. This allows the ingredients to marry and enhances the overall flavor.

4. Adjust Heat Levels Customize the spice by tasting as you go. You can add more cayenne or jalapeño to increase the heat or reduce them for a milder version.

5. Use Fresh Lime Juice Always opt for fresh lime juice to achieve a bright, tangy flavor that complements the richness of the mayonnaise and sour cream.