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Mexican Corn Salad

Mexican Corn Salad

I loved this easy Mexican corn salad recipe–the combination of sweet corn, salty cotija cheese, spicy jalapeno, creamy mayonnaise, and tart lime made this corn salad so flavorful and delicious. My family enjoyed it, although my son prefers plain corn on the cob with butter. This tasty Mexican corn salad paired nicely with pork carnitas tacos, homemade refried beans, and Mexican rice.

Mexican Corn Salad

Ingredients:

  • 4 ears of corn, shucked
  • 2 tbsp mayonnaise
  • 2 tbsp cotija cheese. finely grated
  • 1 green onion, sliced
  • ¼ cup fresh cilantro, chopped
  • ½ jalapeno, finely diced
  • 1 clove of garlic, minced
  • Juice of 1 lime, to taste
  • Sea salt and freshly cracked pepper, to taste

Mexican Corn Salad

How to Make a Mexican Corn Salad

Heat a dry grill pan over medium heat. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes.

Let the corn cool completely, then cut the kernels off the cob with a knife. Set aside.

Combine the completely cooled corn kernels with mayonnaise, cotija cheese, green onions, cilantro, jalapeno, garlic, and lime juice; mix well. Season with sea salt and freshly cracked pepper, to taste.

Serve immediately and enjoy.

Mexican Corn Salad

 

 

Mexican Corn Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Sides
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

  • Grill Pan

Ingredients

  • 4 ears of corn shucked
  • 2 tbsp mayonnaise
  • 2 tbsp cotija cheese. finely grated
  • 1 green onion sliced
  • ¼ cup fresh cilantro chopped
  • ½ jalapeno finely diced
  • 1 clove of garlic minced
  • Juice of 1 lime to taste
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Heat a dry grill pan over medium heat.
  • Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes.
  • Let the corn cool completely, then cut the kernels off the cob with a knife. Set aside.
  • Combine the completely cooled corn kernels with mayonnaise, cotija cheese, green onions, cilantro, jalapeno, garlic, and lime juice; mix well. Season with sea salt and freshly cracked pepper, to taste.
  • Serve immediately and enjoy.
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