Description
Mexican Corn Salad
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup jalapeño peppers, finely chopped (adjust to taste)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija or feta cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1 lime, juiced
- Optional: Avocado slices for garnish
Instructions
- If using fresh corn, grill or boil the corn until cooked. If using frozen or canned corn, thaw or drain accordingly.
- In a large bowl, combine the corn kernels, red onion, cherry tomatoes, cilantro, and jalapeño peppers.
- In a separate bowl, whisk together mayonnaise, sour cream, crumbled cotija or feta cheese, chili powder, ground cumin, salt, and black pepper.
- Pour the dressing over the corn mixture and toss to coat evenly.
- Squeeze fresh lime juice over the salad and toss again to combine.
- Optional: Garnish with avocado slices before serving.
- Chill the Mexican corn salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve as a side dish or as a topping for tacos, grilled meats, or as a dip with tortilla chips.
Notes
This Mexican corn salad is a refreshing and flavorful dish that celebrates the vibrant flavors of Mexican cuisine. Adjust the spiciness by modifying the amount of jalapeños. The combination of sweet corn, tangy dressing, and savory cheese makes it a versatile and crowd-pleasing side dish for any occasion.
- Prep Time: 15 minutes
- Category: Salad, Side Dish, Appetizer
- Method: Mixing, Chilling
- Cuisine: Mixican
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Mexican Corn Salad