Mexican Corn Salad
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!
Servings: 8 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients
  • 5 cup corn cut from the cob (~4 large ears)
  • 2 tbsp butter
  • 2 garlic cloves
  • 1/2 tsp each salt and pepper
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup parmesan cheese
  • 1 tbsp Jalapeno
  • 1 cup coriander / cilantro leaves
  • 1 cup green onion
  • 1/2 red onion
  • 2 tbsp lime juice
    • Garnishes
  • 60 g Cotija or Feta
  • Jalapeno slices, coriander/cilantro leaves, lime wedges
Instructions
  1. 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.
  2. 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).
  3. Add salt and pepper halfway through cooking corn.
  4. 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.
  5. Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.