Mexican Corn Salad

The Starving Chef Blog
Mexican Corn Salad

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Corn on the cob is finally back on the menu. If there's one food that just screams summer to me, it's some good ol' sweet corn right off the cob. And while discussing ideas for sides for my bison stuffed peppers, the inspiration for a simple corn salad came up as a way to add some fun colors to the dish. 

Plus, this salad can be made as a cooling salad or spicy hot side - whichever you are in the mood for! Here are a couple cooking hacks worth knowing.

First, if you've never tried microwaving your corn in the husk - then you are missing out on an incredibly simple way to achieve perfectly steamed corn on the cob!! I stuck 1-2 unhusked corn on the cobs into the microwave for 6-7 minutes, then cut off the bottoms and carefully squeezed the corn from the husk. It's literally the easiest way to cook your corn perfectly as well as remove pretty much all of those annoying stringy things!

You can also use an upsidedown bowl to secure the corn when cutting off the kernels - just be sure to use a big enough plate or bowl beneath to catch it all!

Add the corn and chopped veggies into a large skillet with the butter and seasonings.

Saute for 10 minutes or until the corn is beginning to brown just slightly.

Then stir together the mayonnaise, lime, and cheese. Pour the corn mix into a large bowl, then combine in the mayonnaise.

Serve cold alongside some bison stuffed peppers!

Or serve hot alongside some bison tacos!


Tags: Mexican , Corn , Salad

The Starving Chef Blog

Mexican Corn Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Makes 4-5 servings


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  • 5-6 ears corn
  • 1/4 cup carrots, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup red pepper, chopped
  • 4-6 cloves garlic
  • 4 tablespoons butter
  • 1 lime, juiced
  • 1 cup mayonnaise
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 2 teaspoons red pepper flakes
  • 1 tablespoon coriander
  • 1/4 cup Parmesan cheese

Here's How:

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  1. Begin by steaming the corn while still in it's husk by microwaving for 6-7 minutes per 1-2 cobs. Remove from the microwave and carefully, using oven mitts, cut off the bottom of the corn. Squeeze the top of the cob until the corn slides out of the husk.
  2. Use a sharp knife to remove the kernels. Chop the carrots, onion, and pepper, then mince the garlic.
  3. In a small bowl, mix together the mayonnaise, lime, and cheese. Set aside to chill.
  4. Heat a large pan over medium high and add the butter. Toss in the corn and the other chopped veggies and seasonings. Saute for 10 minutes or until heated through and beginning to brown.
  5. Pour into a large bowl and mix in the mayonnaise. Serve warm right away, or chill for a few hours and serve as a cold corn salad.

The Starving Chef Blog