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!
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.