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Mexican Corn Salad
Recipe video above. A Can't-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
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.
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).
3
Season corn: Add salt and pepper halfway through cooking corn.
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.
red onion (, finely chopped)1/2green onion (, finely sliced (~2 stems))1 cup
5
Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
Nutrition Facts
calories
215 kcal
fat Content
13 g
serving Size
120 g
fiber Content
3 g
sugar Content
6 g
sodium Content
327 mg
protein Content
6 g
cholesterol Content
19 mg
carbohydrate Content
23 g
saturated Fat Content
5 g
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