Cooked - Mexican Corn Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Corn Salad

6.0

5 cups corn cut from the cob (~4 large ears) ((or frozen corn, not thawed, Note 1))

2 tbsp / 30g butter

2 garlic cloves (, minced)

½ tsp each salt and pepper

¼ cup mayonnaise ((can cut down to 2 tbsp))

¼ cup sour cream ((or yoghurt))

½ cup parmesan cheese (, finely grated (Note 1))

1 tbsp Jalapeno (, deseeded and finely chopped (optional))

1 cup coriander / cilantro leaves (, roughly chopped)

1 cup green onion (, finely sliced (~2 stems))

½ red onion (, finely chopped)

3 tbsp lime juice (, fresh (plus more to taste))

60g / 2 oz Cotija or Feta (, crumbled (optional) (Note 2))

Jalapeno slices, coriander/cilantro leaves, lime wedges (, optional)

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.
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).
Season corn: Add salt and pepper halfway through cooking corn.
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.
Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🏞️Picnic🍖Summer Barbecue

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 117 weeks ago

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