This Mexican Corn salad is one of my all-time favorite summer recipes. It goes so well with everything from tacos to grilled chicken or seafood. It’s easy to make ahead, and can be served warm or at room temperature. Thus, you have found the Perfect Summer Side Dish!
Grilled corn is elevated to a new level when it’s mixed with this simple, zesty and slightly creamy sauce. Finish the dish off with a squeeze of lime, a handful of fresh cilantro and creamy feta or Cotija cheese crumbles. No grill? Not to worry, this dish is equally tasty with steamed or sauteed corn too!
So when you need a crowd-pleasing summer side dish, look no further than this zesty & bright Mexican Corn Salad. Trust me, this will become your goto Summer Side dish that you will make again & again!
This recipe inspired by @loveandlemons will be your go-to Summer Side dish, that you will make again & again!
Mexican Corn Salad
Course: Side Item, VeggieCuisine: MexicanDifficulty: Easy4
servings10
minutes5
minutes15
minutesThe perfect side dish for Taco Night! Grilled or steamed corn is elevated to a zesty & fresh side with the addition of lime, a little mayo & chopped scallions! Add jalapeño for some kick!
Ingredients
4 ears fresh corn, husked
1 1/2 tablespoons mayo
1 garlic clove, minced
Zest & juice of 1 lime
1/3 cup chopped scallions
1/4 cup crumbled feta cheese, or Cotija
1/4 cup chopped fresh cilantro
1/2 tsp smoked paprika or chili powder
1/4 tsp sea salt
Optional: 1 jalapeño- diced
Directions
- Grill corn brushed with olive oil over Medium-High heat for 2 minutes each side OR steam corn by wrapping in wax paper & microwaving for 3 minutes per 2 ears of corn – set aside to cool.
- Meanwhile, in a large bowl, mix mayo, garlic, lime zest & lime juice. When cool enough to handle, slice kernels of corn from ears and add to bowl with chopped scallions. Stir to coat.
- Then add cheese, cilantro, paprika, salt & jalapeño to mixture. Season to taste with salt & pepper, and serve immediately or chill until ready to serve!
