Description
This Mexican Corn Salad is a vibrant and flavorful dish featuring sweet corn kernels browned in butter and garlic, then tossed with a creamy mixture of mayonnaise, sour cream, lime juice, and parmesan cheese. Enhanced with fresh cilantro, green onions, jalapeno, and optional cotija cheese, this salad is perfect as a warm or room temperature side dish that combines a slight smoky flavor with creamy tang and a hint of spice.
Ingredients
Scale
Vegetables and Herbs
- 5 cups corn cut from the cob (~4 large ears) or frozen corn (not thawed)
- 2 garlic cloves, minced
- 1 cup coriander / cilantro leaves, roughly chopped
- 1 cup green onion, finely sliced (~2 stems)
- 1/2 red onion, finely chopped
- 1 tbsp jalapeno, deseeded and finely chopped (optional)
Dairy and Condiments
- 2 tbsp / 30g butter
- 1/4 cup mayonnaise (can cut down to 2 tbsp)
- 1/4 cup sour cream or yoghurt
- 1/2 cup parmesan cheese, finely grated
- 60g / 2 oz Cotija or Feta, crumbled (optional)
Seasonings and Others
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 – 3 tbsp fresh lime juice (plus more to taste)
- Jalapeno slices, coriander/cilantro leaves, lime wedges for garnish (optional)
Instructions
- Cut off kernels: Carefully cut the corn kernels off the cob using a sharp knife. If using frozen corn, keep it frozen and do not thaw before cooking.
- Brown corn: Melt butter in a large skillet over high heat. Add minced garlic and stir for about 10 seconds until fragrant. Add the corn kernels and cook for 5 minutes, stirring occasionally but not constantly, until golden brown bits develop and the corn is cooked through and sweet.
- Season corn: Halfway through cooking the corn, sprinkle salt and pepper evenly to season.
- Toss with dressing: Transfer the hot corn into a large mixing bowl. Add mayonnaise, sour cream, lime juice, and grated parmesan cheese. Toss well so the residual heat slightly melts the dressing, creating a creamy coating. Then add chopped cilantro, red onion, green onion, and optional jalapeno. Toss again until everything is well combined.
- Serve: Transfer the salad to a serving bowl. Crumble cotija or feta cheese over the top if using and garnish with jalapeno slices, fresh cilantro leaves, and lime wedges. Serve warm or at room temperature for best flavor.
Notes
- Frozen corn can be used as a shortcut but should be cooked directly from frozen to keep texture.
- Cotija cheese adds authentic Mexican flavor but can be substituted with feta for similar tanginess.
- Mayonnaise amount can be reduced according to preference for lighter dressing.
- Adjust lime juice to taste to balance creaminess with acidity.
- Optional jalapeno adds a mild heat; remove seeds for less spice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican corn salad, esquites, grilled corn salad, creamy corn salad, side dish, summer salad
