Mexican Corn Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
- salt & pepper to taste
- 1/2 red onion finely chopped
- 1 1/2 tbsp olive oil
- 4 whole corn on the cob ((or 5 cups frozen corn not thawed))
- 2-3 tbsp mayonnaise ((i use 2 tbsp))
- 3 tbsp sour cream ((or yoghurt))
- 3/4 cup freshly grated parmesan cheese ((note 1))
- 1 tbsp jalapeno deseeded and finely chopped
- 1 cup coriander / cilantro leaves roughly chopped
- 1 cup shallots / scallions green and pale green parts, finely sliced
- juice of 1/2 to 1 lime (adjust to taste)
- cotija or feta to crumble (optional) ((note 2))
- Carbohydrate 0.683609375 g
- Cholesterol 0 mg
- Fat 0.644046875271376 g
- Fiber 0.136562502942979 g
- Protein 0.0851171875 g
- Saturated Fat 0.0907021875374716 g
- Serving Size 1 1 Serving (8g)
- Sodium 19.6736875000054 mg
- Sugar 0.547046872057021 g
- Trans Fat 0.0205100000073489 g
- Calories 9 calories
Mexican Corn Salad: A Burst of Flavor in Every Bite
As a busy working mom, finding quick and delicious meals is always a top priority. Weeknights are a whirlwind of school pick-ups, homework help, and the never-ending cycle of laundry. That's why I'm constantly on the lookout for recipes that are both flavorful and easy to prepare. This Mexican Corn Salad is a perfect example – a vibrant dish that comes together in minutes and is always a crowd-pleaser.
The inspiration struck me during a recent trip to a local farmers market. I was overwhelmed by the colorful array of fresh produce, and the idea for this salad just popped into my head. The sweet corn, bursting with summery goodness, was the star, but I knew I wanted to add a kick of spice and a creamy texture to balance it out. The result? A dish that’s both refreshing and satisfying. The beauty of this salad is its adaptability; feel free to adjust the ingredients to your liking. Love extra spice? Add more jalapeño! Prefer a tangier flavor? Increase the lime juice. The possibilities are endless.
One of my favorite things about this recipe is its versatility. It's perfect as a side dish alongside grilled chicken or fish, a light lunch on its own, or even a topping for tacos or burritos. The leftovers (if there are any!) are equally delicious the next day, making it an ideal meal prep option for those busy days. I've even been known to sneak a spoonful straight from the bowl...don't judge!
Beyond the Recipe: The Joy of Simple Cooking
This isn't just about the recipe itself; it's about the joy of creating something delicious with simple ingredients. For me, cooking is a form of self-care. It's a chance to disconnect from the chaos of daily life and focus on something positive. The rhythmic chopping of vegetables, the sizzling of corn in the pan – these are the small moments that bring me peace and satisfaction.
The beauty of this Mexican Corn Salad lies in its simplicity. It's a recipe that even the most novice cook can master. There are no complicated techniques or obscure ingredients – just fresh, flavorful ingredients that come together to create a culinary masterpiece. And the best part? It’s a recipe that invites creativity. Feel free to experiment with different cheeses, herbs, or spices to create your own unique variation.
So, the next time you're looking for a quick, easy, and flavorful meal, give this Mexican Corn Salad a try. It's a recipe that will brighten your day and leave you wanting more. And who knows, it might just become your new favorite go-to dish!
Tips and Tricks for Corn Salad Success:
- Fresh Corn is Best: While frozen corn works in a pinch, fresh corn on the cob will give you the best flavor and texture.
- Char the Corn: Don't skip the step of charring the corn! It adds a delicious smoky flavor that elevates the entire salad.
- Adjust to Your Taste: Feel free to adjust the amount of lime juice, jalapeño, and other spices to match your preferred level of heat and tanginess.
- Make it Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Garnish Generously: Fresh cilantro, cotija cheese, and a squeeze of extra lime juice make a beautiful and flavorful garnish.
This Mexican Corn Salad is more than just a recipe; it's a testament to the power of simple ingredients and the joy of creating something delicious. Enjoy!
Step-by-step
- Cut the corn off the cob (see video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
- Heat 1 tbsp oil in a skillet over high heat. Add half the corn and shake to spread it out.
- Cook, stirring / tossing occasionally, for 3 minutes (4 minutes for frozen corn) or until you get nice charred bits on both sides and the corn is just cooked (it cooks more with residual heat). Avoid stirring too often so you get nice brown bits.
- Transfer into a bowl. Add remaining oil in the fry pan and cook the remaining corn, then add it into the bowl.
- Add mayonnaise, sour cream and parmesan. Stir to combine.
- Add remaining ingredients.
- Adjust lime juice and salt to taste.
- Serve warm or at room temperature.
