Mexican Corn Salad
Recipe video above. A Can't-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!
Ingredients
- 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed, Note 1)
- 2 tbsp / 30g butter
- 2 garlic cloves, minced
- 1/2 tsp each salt and pepper
- 1/4 cup mayonnaise (can cut down to 2 tbsp)
- 1/4 cup sour cream (or yoghurt)
- 1/2 cup parmesan cheese, finely grated (Note 1)
- 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
- 2 – 3 tbsp lime juice, fresh (plus more to taste)
- 60g / 2 oz Cotija or Feta, crumbled (optional) (Note 2)
- Jalapeno slices, coriander/cilantro leaves, lime wedges, optional
Directions
- 1
- 2
Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
- 3
Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
- 4
Season corn: Add salt and pepper halfway through cooking corn.
- 5
Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine – heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
- 6
Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.