Mexican Corn Salad Recipe
This creamy Mexican Corn Salad is the perfect summer side dish. It’s a mix of sweet corn, creamy dressing, and just enough spice to complement your grilled dishes.
Servings: 6 Servings
Calories: 237kcal
Equipment
Ingredients
- 4 cups sweet corn freshly cut off the cob (about 5 ears of sweet corn)
- 1 Tablespoon olive oil
- 1/2 cup red bell pepper chopped
- 1/2 cup red onion finely chopped
- 1/4 cup fresh cilantro finely chopped
- 8 green onions you can use either the scallions or the chives, your choice, chopped; about 1/8 cup
- 1 jalapeño pepper finely chopped; about 1/4 cup
- 1/2 avocado diced
- 4 Tablespoons lime juice; about 2 limes
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 Tablespoons sour cream
- 2 Tablespoons mayonnaise
- 1/2 cup crumbled Cotija cheese
Instructions
- Cut the corn off each cob. If fresh corn on the cob is not available, you can also use canned or frozen corn.
- Heat the olive oil in a large pan over high heat. Add the corn and cook for 5-8 minutes until some of the corn is charred. If you are using frozen corn, you don’t have to thaw it before cooking, but you will need to cook it for a few more minutes.
- Move the corn to a large bowl and let it cool.
- Once the corn has cooled, add the remaining ingredients, and stir to combine.
- Garnish with additional Cotija cheese and additional cilantro and serve.
Video
Notes
Store your Mexican Corn Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you plan to make it ahead of time, wait to add avocado until just before serving to prevent browning.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 28g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 319mg | Potassium: 436mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1101IU | Vitamin C: 31mg | Calcium: 91mg | Iron: 1mg
