Mexican Corn Salad

There’s something truly invigorating about summer gatherings, and one dish that always shines on our table is Mexican Corn Salad. I remember the first time I tasted it at a friend’s backyard barbecue, where the aroma of grilled corn mingled with laughter and warm sunshine. That vibrant mix of flavors – sweet corn, zesty lime, and smoky peppers – whisked me away to the heart of Mexico. It became an instant favorite of mine, and now, I’m excited to share this recipe with you. Every bite brings back memories of those joyful times spent outdoors, surrounded by family and friends, enjoying delicious food and each other’s company. This salad isn’t just a dish; it’s a celebration of summer!

What’s In This Mexican Corn Salad

Gathering the right ingredients is crucial to creating a delicious Mexican Corn Salad. The key players in this delightful dish are the fresh corn kernels, which provide sweetness, and the array of spices and toppings that bring depth and richness. Each component contributes to a balanced, harmonious flavor that elevates a simple salad into a showstopper.

• 4 cups fresh corn kernels (about 5 to 6 ears of corn, shucked and kernels removed): The star of the dish, providing sweetness and texture. Frozen corn can be a convenient substitute if fresh corn isn’t available.
• 2 tablespoons oil, divided: Used for roasting the corn and peppers, adding richness to the flavors.
• 2 to 3 small Anaheim peppers (can substitute poblano): These mild peppers add a subtle heat and depth when roasted.
• 2 tablespoons mayonnaise: Creamy component that binds the salad together and adds richness.
• 3 tablespoons Mexican crema (or crème fraîche): Adds a tangy creaminess, enhancing the overall flavor profile.
• 2 cloves garlic, finely minced: Infuses the salad with aromatic depth.
• 2 to 3 tablespoons freshly squeezed lime juice: Adds brightness and acidity, balancing the rich ingredients.
• 1 teaspoon salt: Essential for enhancing all the flavors in the dish.
• 3/4 teaspoon homemade elote seasoning (or chili powder): Provides a signature flavor that ties the dish to its Mexican roots.
• 1/2 teaspoon ground cumin: Adds warmth and earthiness.
• 1/4 teaspoon freshly ground black pepper: For a touch of spice.
• hot sauce, optional: For those who like an extra kick.
• 1/4 cup finely sliced green onions/scallions: Adds freshness and crunch.
• 1/4 cup chopped fresh cilantro: Brightens the dish with its fresh flavor.
• 1/3 cup finely crumbled Cotija cheese (or feta): Gives a creamy, salty finish to the salad.

The Method for Mexican Corn Salad

Making this Mexican Corn Salad is as enjoyable as eating it! The process is straightforward, and you’ll find that each step adds an essential layer of flavor. Let’s dive into the method that transforms simple ingredients into a delightful dish.

1. Start by preparing the Anaheim peppers. Cut them in half, toss with a tablespoon of oil, and place them cut side down on a lined baking sheet. This step is vital to ensure they roast evenly. Set your oven broiler, placing the peppers about 6 inches away from the heating element. You want them to roast until the skins are blackened and blistery, about 10 minutes.

2. Once the peppers are done, transfer them to a bowl and cover tightly with plastic wrap. Let them steam for about 10 minutes. This steaming process will help loosen the skins, making them easier to peel.

3. After 10 minutes, peel off the skins of the peppers and finely chop them, letting them cool completely before setting aside. This step ensures that the peppers maintain their flavor without overpowering the dish.

4. While the peppers are cooling, it’s time to prepare the corn. Toss the fresh corn kernels with another tablespoon of oil and spread them out on the same baking sheet. Place them under the broiler, stirring occasionally until they turn golden brown, about 5 to 10 minutes. Toward the end of roasting, mix in the finely minced garlic to infuse its flavor into the corn.

5. Once roasted, set the corn aside to cool completely. The caramelization of the corn enhances its sweetness and brings out its natural flavors.

6. Next, in a large mixing bowl, combine the mayonnaise, Mexican crema, lime juice, elote seasoning, cumin, salt, and black pepper. Stir until well mixed. This creamy mixture will act as the dressing, bringing everything together in harmony.

7. Now, gently add in the roasted corn, chopped peppers, green onions, and cilantro. Carefully toss to combine, making sure every ingredient is coated with the creamy dressing.

8. Taste your salad and adjust seasoning if necessary, adding more salt, pepper, or lime juice to suit your preference. This is your chance to make it just right!

9. Finally, fold in the crumbled Cotija cheese, stirring gently to avoid breaking it up too much. This will add that quintessential touch to your salad.

10. Let your salad sit for a few minutes before serving. This resting period allows the flavors to meld beautifully. Serve it at room temperature or chilled, garnishing with some extra cilantro for a pop of color!

Variations to Try

If you’re looking to mix things up with your Mexican Corn Salad, there are plenty of variations that can elevate this dish to new heights. Here are some creative ideas to get you started:

• Add Protein: Consider adding cooked shrimp or black beans for an extra protein boost. It transforms the salad into a hearty meal.
• Mix in Avocado: Diced avocado adds creaminess and healthy fats. It pairs beautifully with the corn and lime.
• Spice It Up: For heat lovers, throw in diced jalapeños or a splash of your favorite hot sauce. This will add a fiery kick!
• Switch the Cheese: Try using queso fresco or goat cheese instead of Cotija for a different flavor profile.
• Incorporate Fruits: Adding diced mango or pineapple can introduce a sweet contrast that’s refreshing and delicious.
• Herb Variations: Swap cilantro for fresh parsley or basil for a different herbaceous note.
• Seasonal Additions: Customize with seasonal vegetables like diced bell peppers or zucchini to keep it fresh.

Serving Suggestions

When it comes to serving Mexican Corn Salad, the options are endless, making it perfect for any occasion. Here are some ideas to consider:

• As a Side Dish: Perfect alongside grilled meats or fish, this salad complements barbecued chicken or steak beautifully.
• Light Lunch: Enjoy it on its own for a refreshing, light meal, perhaps with some warm tortillas or pita bread.
• Garnish: Fresh cilantro and lime wedges make lovely garnishes that add an extra touch to your presentation.
• Picnics or Potlucks: A fantastic dish to take to gatherings, as it travels well and can be made ahead of time.
• Seasonal Occasions: This salad is a great addition to summer celebrations like Fourth of July or outdoor barbecues.
• Storage Tips: Leftovers can be stored in an airtight container in the fridge for a couple of days, making it a great make-ahead option.

FAQ

Conclusion

The Mexican Corn Salad is a fantastic reflection of summer flavors, combining sweet corn with zesty spices and creamy goodness. It’s not just a dish; it’s a celebration of vibrant ingredients and joyful gatherings. I encourage you to try making it for your next barbecue or family dinner. You’ll find it’s not only easy to prepare but also a surefire hit with everyone!

Mexican Corn Salad

A refreshing and vibrant Mexican Corn Salad bursting with sweet corn, zesty lime, and creamy goodness. This easy weeknight dish captures the essence of summer and is perfect for your next gathering!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Side Dishes

Cuisine Mexican

Servings 6 servings

Calories 250 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Oven
• Peeler

Ingredients

  

• 4 cups fresh corn kernels (about 5-6 ears of corn, shucked and kernels removed)
• 2 tablespoons oil divided
• 2 to 3 small Anaheim peppers (can substitute poblano), stemmed and seeded
• 2 tablespoons mayonnaise
• 3 tablespoons Mexican crema (can substitute crème fraîche or sour cream)
• 2 cloves garlic finely minced
• 2 to 3 tablespoons freshly squeezed lime juice start with less and add more to taste
• 1 teaspoon salt
• 3/4 teaspoon homemade elote seasoning (can substitute chili powder)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• hot sauce optional for heat
• 1/4 cup finely sliced green onions/scallions
• 1/4 cup chopped fresh cilantro
• 1/3 cup finely crumbled Cotija cheese (can substitute feta)

Instructions

 

• Start by preparing the Anaheim peppers. Cut them in half, toss with a tablespoon of oil, and place them cut side down on a lined baking sheet. This step is vital to ensure they roast evenly. Set your oven broiler, placing the peppers about 6 inches away from the heating element. You want them to roast until the skins are blackened and blistery, about 10 minutes.
• Once the peppers are done, transfer them to a bowl and cover tightly with plastic wrap. Let them steam for about 10 minutes. This steaming process will help loosen the skins, making them easier to peel.
• After 10 minutes, peel off the skins of the peppers and finely chop them, letting them cool completely before setting aside. This step ensures that the peppers maintain their flavor without overpowering the dish.
• While the peppers are cooling, it’s time to prepare the corn. Toss the fresh corn kernels with another tablespoon of oil and spread them out on the same baking sheet. Place them under the broiler, stirring occasionally until they turn golden brown, about 5 to 10 minutes. Toward the end of roasting, mix in the finely minced garlic to infuse its flavor into the corn.
• Once roasted, set the corn aside to cool completely. The caramelization of the corn enhances its sweetness and brings out its natural flavors.
• Next, in a large mixing bowl, combine the mayonnaise, Mexican crema, lime juice, elote seasoning, cumin, salt, and black pepper. Stir until well mixed. This creamy mixture will act as the dressing, bringing everything together in harmony.
• Now, gently add in the roasted corn, chopped peppers, green onions, and cilantro. Carefully toss to combine, making sure every ingredient is coated with the creamy dressing.
• Taste your salad and adjust seasoning if necessary, adding more salt, pepper, or lime juice to suit your preference. This is your chance to make it just right!
• Finally, fold in the crumbled Cotija cheese, stirring gently to avoid breaking it up too much. This will add that quintessential touch to your salad.
• Let your salad sit for a few minutes before serving. This resting period allows the flavors to meld beautifully. Serve it at room temperature or chilled, garnishing with some extra cilantro for a pop of color!

Notes

• Roasting Corn: When roasting, ensure your corn is spread evenly for proper cooking. The sweet, toasted flavor is a game changer.
• Check for Doneness: The peppers should be blistered and blackened. If they aren’t, give them a few more minutes under the broiler.
• Flavor Balance: Adjust seasoning according to your taste. More lime juice can brighten flavors, while more salt enhances sweetness.
• Serving Temperature: This salad can be served chilled or at room temperature, making it perfect for gatherings.

Keyword Easy Corn Salad, Fresh Corn Recipes, Mexican Corn Salad Recipe, Summer Salad

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.