Mexican Corn Salad – Pence with Pence

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This Mexican Corn Salad recipe includes charcoal-grilled corn kernels, tomatoes, onions, jalapeno, and a creamy buttery flavor.

smell: Roasted corn enhances its sweetness and balances rich vegetables and rich dressings.
Skill Level: This is an easy recipe and perfect for beginner grills! Simply grill the corn, throw it away with vegetables, and drizzle over the seasoning.
Preparation Note: Put the seasoning ahead so step 4 is extra cold.
Budget Tips: Add cooked Orzo or any small pasta to a bulk salad.

Mexican Corn Salad Ingredient Tips

corn: Fresh or frozen (and thawed) corn on the cob work. For grilling without grilling, pour frozen or canned kernels under the flesh and roast under the broiler until they are a little burnt on the edges.
vegetable: Tomatoes, red onions and jalapeno add color, crispy and juicy flavor.
cheese: Dried, sour and crumbly Cotia cheese will add authentic gifts to the Mexican corn salad. Swap crushed feta, Gorgonzola or chopped mozzarella.
dressing: Choose whole mayonnaise and sour cream for the creamiest flavor. Ordinary Greek yogurt can be used instead of mayonnaise. Homemade Adobo seasoning will add a spice, perfect for future marinades and rubs.
Variations: Corn salad is a versatile recipe! Add extra extra items like diced avocado, black beans, thinly sliced black olives or diced cucumbers for more color and crunch.

Mexican corn salad seasoning with stir in glass bowl

Store Mexican Corn Salad

Place the remaining Mexican corn salad in a covered container in the refrigerator for up to 4 days. Stir before serving and add fresh lime juice or coriander to refresh the flavor. Since the textures of this dish vary, freezing is not recommended.

Leftovers can be turned into fresh grilled chicken salad or scooped into homemade pita bread for a delicious weekday lunch.

Mexican style salad

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Mexican Corn Salad

This Mexican Street Corn Salad is made with creamy butter seasonings of charred corn, Cojita cheese and cream mayonnaise!

Preparation time 15 minute

Cooking time 7 minute

Relaxation time 1 Hour

Total time 1 Hour twenty two minute

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Combine all seasoning ingredients and set aside.
Preheat and grill to medium-high. Brush the corn cobs with olive oil and bake for 7-10 minutes, turning occasionally until lightly burned. Completely cooled.
Cut the corn kernels off the cob and place them in a bowl.
Add remaining ingredients except lime and toss. Add seasonings and toss to combine.
Refrigerate at least 1 hour before serving. If needed, add extra cheese, coriander and lemon wedges.

The remaining Mexican corn salad will be kept in the refrigerator for up to 4 days.
For best results, please do not freeze.

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.

course Salad, side dishes

gourmet food Mexico

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