Name: Mexican Corn Salad Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 1 h 22 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 corn on the cob; 1 tbsp olive oil; 1 cup cherry tomatoes; ¼ cup red onion; 2 tbsp Jalapeno; ⅓ cup cotija cheese; lime wedges; For Dressing:; ⅓ cup mayonnaise; ⅓ cup sour cream; ½ tsp ancho chile powder; ½ tsp cumin; 1 tbsp cilantro

This vibrant Mexican corn salad is the perfect blend of flavors and textures. Grilled corn combines with cherry tomatoes, red onion, and cotija cheese to create a refreshing and zesty dish that’s perfect for any meal. The creamy dressing, infused with ancho chile powder and cumin, adds a delightful kick.

Photos of Mexican Corn Salad Recipe

Cotija cheese might not be in everyone's fridge, but it's a must for this recipe. Check the dairy section or the specialty cheese area of your supermarket. Ancho chile powder is another ingredient that might be new to some; it adds a smoky flavor you won't want to miss.

Ingredients For Mexican Corn Salad

Corn: Fresh ears of corn provide sweetness and a crisp texture.

Olive oil: Helps in grilling the corn to achieve a charred flavor.

Cherry tomatoes: Adds a burst of juicy sweetness.

Red onion: Offers a sharp and tangy crunch.

Jalapeno: Introduces a spicy kick to the salad.

Cotija cheese: A crumbly, salty cheese that enhances the flavor.

Lime wedges: Freshens up the dish with a zesty finish.

Mayonnaise: Forms the creamy base of the dressing.

Sour cream: Adds tanginess to the dressing.

Ancho chile powder: Provides a mild, smoky heat.

Cumin: Lends an earthy, warm flavor to the dressing.

Cilantro: Brings a fresh, herbal note to the salad.

One reader, Abbi Apodaca says:

This Mexican corn salad is a burst of flavors! The smoky grilled corn, tangy dressing, and fresh veggies blend perfectly. It's a refreshing and delicious side dish that's easy to make. Highly recommend!

Abbi Apodaca

Key Techniques for Making Mexican Corn Salad

How to grill corn: Preheat the grill to medium high. Brush the corn cobs with olive oil. Grill for 7 to 10 minutes, turning occasionally until lightly charred. Cool completely before cutting the kernels off the cob. How to cut corn kernels off the cob: Once the grilled corn has cooled, hold the cob vertically on a cutting board and use a sharp knife to slice downward, removing the kernels. How to make dressing: Combine the mayonnaise, sour cream, ancho chile powder, cumin, and cilantro in a bowl, then set aside.

How To Make Mexican Corn Salad

Grab a bite of this creamy and spicy corn salad for lunch today! Serve these up as a side dish or munch on them on their own.

Preparation: 15 minutes

Cooking: 7 minutes

Refrigerate Time: 1 hour

Total: 1 hour 22 minutes

Serves:

Ingredients

3corn on the cob
1tbspolive oil
1cupcherry tomatoeshalved
¼cupred oniondiced
2tbspjalapenofinely diced
⅓cupcotija cheeseor feta, crumbled
lime wedgesfor serving

For Dressing:

⅓cupmayonnaise
⅓cupsour cream
½tspancho chile powder
½tspcumin
1tbspcilantrochopped

Instructions

Dressing:

Combine the mayonnaise, sour cream, ancho chile, cumin, and cilantro in a bowl, then set aside.

Assemble Salad:

Preheat the grill to medium high.
Brush the corn cobs with olive oil.
Grill 7 to 10 minutes, turning occasionally until lightly charred. Cool completely.
Cut corn kernels off the cob and place in a bowl.
Add the olive oil, cherry tomatoes, onion, jalapeno and cotija cheese to the corn, then stir to combine.
Add the dressing, then toss to combine.
Refrigerate for at least 1 hour.
Top with additional cheese, cilantro and lime wedges, serve, and enjoy!

Nutrition

Calories: 161.07kcal
Fat: 13.13g
Saturated Fat: 3.46g
Trans Fat: 0.00g
Monounsaturated Fat: 4.19g
Polyunsaturated Fat: 4.99g
Carbohydrates: 10.07g
Fiber: 1.46g
Sugar: 3.67g
Protein: 2.82g
Cholesterol: 13.74mg
Sodium: 142.43mg
Calcium: 59.46mg
Potassium: 200.52mg
Iron: 0.47mg
Vitamin A: 44.88µg
Vitamin C: 10.20mg

Helpful Technique for Preparing Mexican Corn Salad

When grilling corn on the cob, ensure you rotate the cobs frequently to achieve an even char. This not only enhances the flavor but also gives the corn a visually appealing look. If you don't have a grill, you can achieve a similar result by using a broiler or a stovetop grill pan.

Time-Saving Tips for Preparing Mexican Corn Salad

Prepare ingredients in advance: Chop the red onion, jalapeno, and cherry tomatoes ahead of time to save prep time.

Use frozen corn: Substitute fresh corn on the cob with frozen corn kernels to skip the grilling step.

Make dressing ahead: Mix the mayonnaise, sour cream, ancho chile powder, cumin, and cilantro the day before.

Pre-grill corn: Grill the corn cobs the night before and store them in the fridge.

Use a food processor: Quickly chop the red onion and jalapeno using a food processor.

Substitute Ingredients For Mexican Corn Salad Recipe

corn on the cob - Substitute with frozen corn kernels: Frozen corn kernels are convenient and available year-round, providing a similar texture and flavor.
olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties, making it a good alternative.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a perfect substitute.
red onion - Substitute with yellow onion: Yellow onions can provide a similar flavor profile, though they are slightly milder.
jalapeno - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor, making them a good alternative.
cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a suitable substitute.
lime wedges - Substitute with lemon wedges: Lemon wedges can provide a similar acidic and citrusy flavor.
mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with a tangy flavor and is a healthier option.
sour cream - Substitute with creme fraiche: Creme fraiche has a similar creamy texture and tangy flavor, making it a good alternative.
ancho chile powder - Substitute with smoked paprika: Smoked paprika provides a similar smoky flavor, though it is less spicy.
cumin - Substitute with ground coriander: Ground coriander offers a warm, earthy flavor that can complement the dish similarly.
cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor, though it lacks the citrusy notes of cilantro.

Presentation Ideas for Mexican Corn Salad

Serve smaller portion sizes: Present the Mexican corn salad in elegant, small bowls or plates to create a refined and sophisticated appearance. This allows each guest to appreciate the flavors without feeling overwhelmed.
Use decoration: Garnish the dish with finely chopped cilantro and a sprinkle of cotija cheese to add a pop of color and texture. Place a lime wedge on the side for an extra touch of freshness and visual appeal.
Layer the ingredients: Instead of mixing everything together, layer the corn kernels, cherry tomatoes, red onion, and jalapeno in a clear glass or a shallow dish. This creates a visually stunning presentation that showcases each ingredient.
Use high-quality serving ware: Present the salad in high-end, stylish serving ware. Opt for a sleek, modern bowl or a rustic, artisanal plate to elevate the overall presentation.
Create height: Add dimension to the dish by stacking the ingredients slightly. Use a ring mold to shape the salad into a neat, cylindrical form, then carefully remove the mold to reveal a structured, elegant presentation.
Drizzle the dressing artistically: Instead of mixing the dressing into the salad, drizzle it artistically over the top. Use a squeeze bottle to create delicate, precise lines or dots of the mayonnaise and sour cream dressing, adding a touch of sophistication.
Incorporate edible flowers: Add a few edible flowers, such as nasturtiums or pansies, to the dish. This not only enhances the visual appeal but also adds a subtle, complementary flavor to the salad.
Serve chilled: Ensure the salad is well-chilled before serving. This enhances the refreshing quality of the dish and ensures that the flavors are at their peak.
Highlight the charred corn: Make the charred corn the star of the dish by placing it prominently on top. The slight charring adds a beautiful contrast in color and a smoky depth of flavor that will impress the judges.
Balance the flavors: Taste the salad before serving to ensure a perfect balance of flavors. Adjust the seasoning with a pinch of salt or a squeeze of lime juice if needed, to ensure every bite is harmonious and delicious.

Essential Tools for Making Mexican Corn Salad

Grill: Used to cook the corn on the cob until it is lightly charred, adding a smoky flavor to the salad.
Basting brush: Essential for brushing olive oil onto the corn cobs before grilling.
Mixing bowl: Needed for combining the dressing ingredients and for mixing the salad components together.
Chef's knife: Important for chopping the red onion, jalapeno, and cutting the corn kernels off the cob.
Cutting board: Provides a safe surface for chopping vegetables and cutting the corn kernels.
Measuring spoons: Used to measure out the precise amounts of olive oil, ancho chile powder, cumin, and cilantro.
Measuring cups: Necessary for measuring the mayonnaise, sour cream, and cotija cheese.
Tongs: Handy for turning the corn cobs on the grill to ensure even charring.
Mixing spoon: Useful for stirring the salad ingredients and combining them with the dressing.
Refrigerator: Needed to chill the salad for at least an hour before serving, allowing the flavors to meld together.
Serving bowl: Ideal for presenting the finished Mexican corn salad with additional cheese, cilantro, and lime wedges.

Storing and Freezing Mexican Corn Salad

To store the Mexican corn salad, place it in an airtight container and refrigerate for up to 3-4 days. The flavors will meld together and intensify over time, making it even more delicious!
If you want to freeze the salad, it's best to do so before adding the dressing. Place the corn, tomatoes, onion, and jalapeno in a freezer-safe container or resealable bag. Freeze for up to 2-3 months.
When ready to serve the frozen salad, thaw it in the refrigerator overnight. Once thawed, drain any excess liquid and add the cotija cheese and prepared dressing. Toss well to combine and enjoy!
If you have leftover salad that's already been dressed, you can still freeze it, but the texture may change slightly upon thawing. The vegetables might become softer, and the dressing may separate. However, it will still be safe to eat and taste delicious!
To refresh the thawed, dressed salad, give it a good stir and consider adding a squeeze of fresh lime juice or a sprinkle of cilantro to brighten up the flavors before serving.

Interesting Fact About Mexican Corn Salad

A random fact about this Mexican corn salad recipe is that it incorporates cotija cheese, a traditional Mexican cheese known for its crumbly texture and salty flavor, which adds a unique and authentic taste to the salad.

Is Making Mexican Corn Salad Cost-Effective?

This Mexican corn salad recipe is quite cost-effective for a household. The primary ingredients like corn, cherry tomatoes, and red onion are affordable and readily available. Specialty items like cotija cheese and ancho chile powder might be slightly pricier but are used in small quantities. Overall, the approximate cost for a household of 4 people is around $10-$15 USD. Considering the vibrant flavors and nutritious value, I would rate this recipe an 8 out of 10 for cost-effectiveness.

Is Mexican Corn Salad Healthy or Unhealthy?

The Mexican corn salad recipe is a delightful mix of fresh ingredients, but it does have some elements that could be adjusted to make it healthier. Let's break it down:

Healthy aspects:

Corn is a good source of fiber, vitamins, and minerals
Cherry tomatoes provide vitamin C and antioxidants
Onion and jalapeno add flavor and some nutrients
Cilantro is rich in antioxidants and vitamins

Less healthy aspects:

The dressing contains mayonnaise and sour cream, which are high in fat and calories
Cotija cheese is relatively high in saturated fat and sodium

While the salad has a balance of fresh vegetables and indulgent ingredients, there are ways to make it more nutritious without sacrificing flavor.

Swap the mayonnaise and sour cream for Greek yogurt, which is lower in fat and higher in protein
Reduce the amount of cotija cheese or use a lower-fat alternative like feta or queso fresco
Add more vegetables, such as diced bell peppers or cucumber, to increase the fiber and nutrient content
Use a light drizzle of olive oil instead of brushing the corn with it before grilling
Experiment with additional herbs and spices, like chili powder or garlic, to enhance the flavor without relying on excessive amounts of cheese or dressing

By making these adjustments, you can create a Mexican corn salad that is still flavorful and satisfying but with a healthier profile. The key is to find a balance between the indulgent elements and the nutrient-dense ingredients, ensuring that you can enjoy this tasty dish without compromising your overall health goals.

Editor's Opinion on Mexican Corn Salad

This Mexican corn salad recipe is a delightful blend of flavors and textures. Grilling the corn adds a smoky depth, while the creamy dressing with ancho chile and cumin provides a rich, tangy kick. The addition of cherry tomatoes, red onion, and jalapeno offers freshness and a bit of heat, perfectly balanced by the salty cotija cheese. Refrigerating the salad allows the flavors to meld beautifully. Topping with extra cheese, cilantro, and lime wedges enhances the presentation and taste. Overall, it's a vibrant, crowd-pleasing dish that's perfect for summer gatherings.

Enhance Your Mexican Corn Salad Recipe with These Unique Side Dishes:

Grilled Shrimp Skewers: Grilled Shrimp Skewers: Imagine succulent shrimp marinated in a zesty blend of lime juice, garlic, and cilantro. These skewers, kissed by the flames of the grill, offer a smoky complement to the vibrant flavors of the Mexican corn salad.

Avocado Mango Salsa: Avocado Mango Salsa: Dive into a refreshing mix of creamy avocado, juicy mango, and a hint of jalapeno heat. This salsa, with its sweet and spicy notes, pairs beautifully with the tangy and creamy elements of the corn salad.

Black Bean Soup: Black Bean Soup: A hearty bowl of black beans simmered with onions, garlic, and a touch of cumin. This comforting soup, rich in flavor and texture, provides a warm contrast to the chilled corn salad.

Churros with Chocolate Sauce: Churros with Chocolate Sauce: End your meal on a sweet note with crispy churros dusted in cinnamon sugar, served with a luscious chocolate dipping sauce. The crunchy exterior and soft interior of the churros offer a delightful finish to the savory salad.

Delicious Alternatives to Mexican Corn Salad

Grilled Mexican Street Corn (Elote): Transform your corn on the cob into a smoky, tangy delight with this classic Mexican street food. Slathered with mayonnaise, cotija cheese, and a sprinkle of chili powder, this dish is perfect for summer BBQs.

Southwestern Black Bean Salad: A vibrant mix of black beans, corn, cherry tomatoes, and red onion, tossed in a zesty lime-cilantro dressing. This salad is a refreshing and protein-packed side dish.

Avocado Corn Salsa: Combine creamy avocado, sweet corn, juicy cherry tomatoes, and a kick of jalapeno for a fresh and flavorful salsa. Perfect for dipping with tortilla chips or as a topping for grilled meats.

Mexican Quinoa Salad: A nutritious and colorful salad featuring quinoa, black beans, corn, and bell peppers. Tossed with a tangy lime-cumin dressing, this dish is both hearty and healthy.

Spicy Corn and Shrimp Salad: Juicy shrimp and sweet corn come together in this spicy, citrusy salad. With the addition of red onion, cilantro, and a hint of jalapeno, this dish is a seafood lover's dream.

Why trust this Mexican Corn Salad Recipe:

This Mexican corn salad recipe is a must-try for its vibrant flavors and easy preparation. The grilled corn adds a smoky depth, while the cherry tomatoes and red onion provide a fresh crunch. The cotija cheese and jalapeno bring a delightful mix of creamy and spicy. The dressing made with mayonnaise, sour cream, and ancho chile powder ties everything together beautifully. Perfect for any occasion, this salad is sure to impress.

Share your thoughts on the Mexican Corn Salad Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make it even better!

FAQ:

Can I use frozen or canned corn instead of fresh corn on the cob?

Yes, you can use frozen or canned corn if fresh corn isn't available. Just make sure to thaw and drain the corn well before using it in the salad.

How spicy is this salad with the jalapeno and ancho chile powder?

The salad has a mild to moderate level of spiciness. If you're sensitive to heat, you can reduce the amount of jalapeno or omit it altogether. You can also adjust the ancho chile powder to your taste.

Can I make this salad ahead of time?

Absolutely! In fact, refrigerating the salad for at least an hour before serving helps the flavors meld together. You can make it a day in advance and store it in the fridge.

What can I use instead of cotija cheese?

If you can't find cotija cheese, you can substitute it with feta cheese or queso fresco. Both have a similar crumbly texture and salty flavor.

How long will the salad last in the fridge?

The salad will keep well in the fridge for about 3-4 days. Just make sure to store it in an airtight container to maintain its freshness.