Mexican Street Corn Salad Food

MEXICAN STREET VENDOR STYLE CORN SALAD

Steps:

• Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.

CREAMY MEXICAN STREET CORN SALAD

Steps:

• Cut corn from the ears. (If using grilled corn on the cob, go to step 3).
• To make the seasoned corn: Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Melt a tablespoon of butter, then stir in corn and 1 teaspoon each or garlic and chili powders and a pinch of salt. Cook, stirring every few minutes, until corn is slightly charred and golden; 8-10 minutes. Spoon into a large bowl and cool. (Can be placed in the fridge for quicker cooling time - this too less than 10 minutes for me).
• Stir chopped cilantro or parsley into the cooled corn.
• In a small bowl, combine mayonnaise, chili powder, garlic powder, lime juice, lime zest and a pinch of salt.
• Stir the mayo mixture into the corn mixture. Stir in cotija cheese.
• Chill until ready to serve. Garnish with more Cotija cheese and chopped cilantro/parsley.
• This is also delicious as a dip served with tortilla chips!

MEXICAN STREET CORN SALAD RECIPE

Steps:

• Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
• While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
• Serve immediately and store any leftovers in the refrigerator.

MEXICAN CORN SALAD

Steps:

• Combine all ingredients in a bowl and toss well.
• Cover and chill approximately 8 hours.
• Stir well before serving.

MEXICAN STREET CORN SALAD

Steps:

• Remove corn from cob using a sharp knife. You should have about 6 cups.
• Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
• Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.

MEXICAN STREET CORN SALAD

Steps:

• Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better, make Instant Pot corn on the cob in 2 minutes! Let cool until safe to handle.
• Using sharp chef's knife remove corn kernels off the cob by cutting lengthwise.
• In a large salad bowl, add corn, red onion, cilantro, cotija cheese, lemon or lime juice, garlic, yogurt, mayo, smoked paprika, salt, cayenne and black pepper to taste.
• Stir gently and serve warm or cold.

MEXICAN CORN SALAD

Steps:

• In a large bowl combine the corn, bell pepper, jalapeño, red onion, and cilantro.
• In a small bowl combine the mayonnaise, chili powder, paprika, and juice of one lime. Add to the bowl and combine the ingredients.
• Garnish with additional cilantro and cotija cheese if desired.

MEXICAN CORN SALAD

Steps:

• 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.
• 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).
• Season corn: Add salt and pepper halfway through cooking corn.
• 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.
• Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

MEXICAN STREET CORN SALAD

Steps:

• Prepare the corn by slicing the raw kernels off the cob into a large bowl.
• Heat oil in a large pan over medium heat. Once heated, add the jalapeño and sauté for 5-6 minutes.
• Add the corn, lime juice, lime zest, chili powder, and salt and stir well. Cook for about 5 minutes, stirring a few times.
• Add in the bell pepper and cook for an additional 5 minutes, until pepper is slightly softened but not completely tender. Stir in cilantro and remove from heat. Once slightly cooled, transfer to a large serving bowl.
• To remove the raw bite from the red onion, rinse the diced onion in a fine mesh strainer under very hot water for 30-45 seconds. Then, rinse under cold water for 30 seconds. Drain well, then add to the corn salad.
• Stir together the sour cream and mayo in a small bowl, then fold into corn salad until well coated. Add in cheese and stir. Best served chilled, topped with extra fresh cilantro and lime slices.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Preheat a grill to high heat. Oil the grates well.
• Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
• In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
• Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

10 MEXICAN SALADS TO BRIGHTEN YOUR TABLE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican salad in 30 minutes or less!

MEXICAN STREET CORN SALAD

Steps:

• Cut the kernels off of the corn. Heat a large non-stick skillet over medium high heat. Transfer half of the corn kernels to the dry skillet. Heat stirring, occasionally, for about 3 to 5 minutes, or until the kernels are slightly charred, and cooked, but still have a nice crunch to them. Remove the cooked kernels to a baking sheet and spread out (this helps to speed up the cooling process). Repeat with the remaining half of the corn kernels.
• Allow the corn kernels to cool completely. A way to speed them up is by spreading them onto a baking sheet. If you have space to do so, you can pop the baking sheet into your freezer for a few minutes.
• Transfer all of the ingredients to a large mixing bowl. Gently toss to combine the ingredients. Taste, and adjust the seasoning as needed.
• Transfer to a serving bowl and top with cilantro, or sliced jalapenos for garnish, if desired. Serve as a side dish. This salad is good served chilled, or at room temp. TIP: serve alongside some tortilla chips, if desired - this salad also makes a delicious little dip.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Heat a grill pan to medium-high heat.
• Combine the mayonnaise, chili powder, garlic powder, salt and cumin in a large bowl. Brush the corn with the mayonnaise mixture. Place the corn on the hot grill pan and grill, turning occasionally, until all sides are softened and slightly charred, 10 to 12 minutes. Remove to a plate and let cool slightly.
• Use a sharp knife to cut the corn off the cobs; transfer the kernels to the bowl with the remaining spiced mayonnaise. Add the cheese, cilantro, green onions, lime juice and hot sauce to the bowl. Toss until everything is coated and combined. Serve warm or at room temperature.