Lunch Salads

Mexican Corn Salad

Yields: 8 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins
Mexican Corn Salad is a wonderful fresh corn salad made for summer BBQ’s and Mexican feasts! It’s a giant salad form of Esquites, a corn street snack sold in cups on the streets of Mexico. Corn kernels are sautéed in butter and garlic until golden brown, then dressed in a creamy lime dressing and finished fresh coriander/cilantro and a hint of zing from Jalapeño. It’s outrageously and insanely good!

Ingredients

0/14 Ingredients
  • Garnishes

Instructions

0/5 Instructions
  • 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.
  • 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).
  • Add salt and pepper halfway through cooking corn.
  • 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.
  • Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

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Watch the recipe video here:

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