Spicy Mexican Street Corn Salad
This Spicy Mexican Street Corn Salad is a great Mexican side dish to serve with tacos or fajitas
This Spicy Mexican Street Corn Salad is a great Mexican side dish to serve with tacos or fajitas
- Carbohydrate 2.34001241355261 g
- Cholesterol 18.5707170408127 mg
- Fat 6.00044651196455 g
- Fiber 0.258645830551043 g
- Protein 2.86698857169869 g
- Saturated Fat 3.12199708607866 g
- Serving Size 1 1 Serving (32g)
- Sodium 348.396285231023 mg
- Sugar 2.08136658300156 g
- Trans Fat 1.62859341949586 g
- Calories 73 calories
Step-by-step
- In a large skillet, cook the corn in the olive oil over medium heat for 8-10 minutes, stirring frequently. The corn should be bright and warm but don't overcook the kernels or they'll become mushy.
- In a large bowl, combine the mayo and feta until mixed.
- Stir in the diced jalapeno, red onion, cilantro, chili powder, and garlic.
- Slice the lime in half and use a fork to juice each half. Add the juice into the bowl.
- Add in the corn into the cheese mixture and stir until well coated.
- Sprinkle with sea salt, and red pepper flakes, then mix, and serve!
Operating with only a single heavy-bottomed skillet and ten minutes of active cook time keeps preparation streamlined without sacrificing depth of flavor. Cooking frozen corn efficiently requires a pan preheated over medium heat; cast iron or heavy stainless steel retains the necessary thermal mass to evaporate residual surface moisture quickly. Watch the kernels closely during the eight-to-ten-minute window. Visual doneness appears not as deep charring, but as a swelling of each kernel accompanied by a vivid, saturated yellow hue and slight surface wrinkling. Overcooking causes the natural starches to break down, releasing interior moisture and turning the structure mushy rather than plump. Fat acts as a solvent for capsaicin compounds found in the diced jalapeno and chili powder, distributing the heat evenly across the palate when bound by the mayonnaise emulsion. Acetic acid from fresh lime juice cuts through the dense fat profile of both the mayo and crumbled feta, neutralizing heavy richness and brightening the overall taste. Fresh cilantro leaves bruise easily under excessive pressure, so fold them in gently at the final stage alongside the warm corn to preserve volatile aromatic oils. Salt draws out additional moisture from the red onion and jalapeno if left to sit, meaning immediate service delivers the crispiest textural contrast between the tender kernels and sharp aromatics.
