Mexican Corn Salad
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.98 out of 5 stars
(132)
Ingredients
6 servings
- 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed, Note 1)
- 2 tbsp / 30g butter
- 2 garlic cloves (, minced)
- 1/2 tsp each salt and pepper
- 1/4 cup mayonnaise (can cut down to 2 tbsp)
- 1/4 cup sour cream (or yoghurt)
- 1/2 cup parmesan cheese (, finely grated (Note 1)
- 1 tbsp Jalapeno (, deseeded and finely chopped (optional)
- 1 cup coriander / cilantro leaves (, roughly chopped)
- 1 cup green onion (, finely sliced (~2 stems)
- 1/2 red onion (, finely chopped)
- 2 - 3 tbsp lime juice (, fresh (plus more to taste)
- 60g / 2 oz Cotija or Feta (, crumbled (optional) (Note 2)
- Jalapeno slices, coriander/cilantro leaves, lime wedges (, optional)
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Preparation
Step 1
Cut off kernels: 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.
Step 2
Brown corn: 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).
Step 3
Season corn: Add salt and pepper halfway through cooking corn.
Step 4
Toss with dressing: 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.
Step 5
Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
Step 6
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