Description
This Mexican Corn Salad is a vibrant and flavorful dish featuring sweet corn sautéed to golden perfection and tossed with a creamy dressing of mayonnaise, sour cream, lime juice, and parmesan cheese. Enhanced with fresh herbs, jalapeno, and optional crumbled Cotija cheese, it's a perfect side dish that can be served warm or at room temperature, ideal for summer gatherings or a zesty accompaniment to Mexican-inspired meals.
Ingredients
Corn and Cooking
- 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed)
- 2 tbsp (30g) butter
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Dressing and Mix-ins
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or yoghurt)
- 2-3 tbsp fresh lime juice (plus more to taste)
- 1/2 cup parmesan cheese, finely grated
- 1 tbsp jalapeno, deseeded and finely chopped (optional)
- 1 cup coriander/cilantro leaves, roughly chopped
- 1 cup green onion, finely sliced (~2 stems)
- 1/2 red onion, finely chopped
Optional Toppings
- 60g (2 oz) Cotija or Feta cheese, crumbled
- Jalapeno slices
- Coriander/cilantro leaves
- Lime wedges
Instructions
- Cut off kernels: Remove the corn kernels from the cob carefully, using a sharp knife. If using frozen corn, do not thaw it before cooking.
- Brown corn: Heat butter in a large skillet over high heat until melted. Add minced garlic and stir for about 10 seconds until fragrant. Add corn kernels and cook for approximately 5 minutes, stirring occasionally but not constantly, allowing the corn to brown and develop sweet, caramelized bits.
- Season corn: Halfway through cooking the corn, season with salt and pepper to enhance the flavors.
- Toss with dressing: Transfer the browned corn to a large mixing bowl. Add mayonnaise, sour cream, fresh lime juice, and finely grated parmesan cheese. Toss the mixture well so that the heat from the corn melts the dressing slightly, creating a creamy texture. Then fold in chopped coriander/cilantro, finely chopped red onion, sliced green onion, and optional jalapeno for heat. Toss again to combine all ingredients evenly.
- Serve: Move the salad into a serving bowl and sprinkle crumbled Cotija or Feta cheese on top. Garnish with additional jalapeno slices, coriander leaves, and lime wedges if desired. Serve warm or at room temperature for the best flavor.
Notes
- You can substitute frozen corn if fresh corn is not available, but do not thaw it before cooking to retain texture and flavor.
- Parmesan cheese adds a nutty depth, but you can adjust or omit based on preference.
- Jalapeno is optional and can be adjusted for desired heat level.
- May serve as a side dish or a topping for grilled meats and tacos.
- If you prefer a tangier flavor, add more lime juice to taste.