Mexican Corn Salad: A Burst of Summer Flavors
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Corn on the cob is finally back on the menu, and there’s nothing that says summer quite like the taste of sweet corn straight from the cob. As I was brainstorming side dish ideas for my bison stuffed peppers, the inspiration for a simple corn salad struck me as a perfect way to add vibrant colors to the meal.
Here’s What You Need
- Corn: The star ingredient, providing sweetness and texture to the salad.
- Carrots: Adds crunch and a hint of earthy sweetness to the salad.
- Red onion: Imparts a sharp and slightly spicy flavor to balance the sweetness of the corn.
- Red bell pepper: Adds color, sweetness, and a fresh, crisp texture to the salad.
- Garlic: Enhances the overall flavor profile and adds a savory element.
- Butter: Used for sautéing the corn and veggies, adding richness and depth of flavor.
- Lime: Provides a tangy and refreshing citrus note to balance the richness of the mayo and cheese.
- Mayonnaise: Creates a creamy and smooth dressing to bind the ingredients together.
- Thyme: Adds an herbal and aromatic touch to the salad.
- Oregano: Contributes a warm and slightly earthy flavor to the dish.
- Red pepper flakes: Adds a spicy kick and heat to the salad.
- Coriander: Introduces a bright and citrusy flavor to enhance the overall taste.
- Parmesan cheese or cotija cheese: Brings a salty, savory, and slightly tangy flavor to the salad.
Let’s Get Started
This versatile salad can be prepared as a cooling side or a spicy hot accompaniment, depending on your mood. But before we dive into the recipe, let me share a couple of helpful cooking hacks that you’ll find handy.
First, if you haven’t tried microwaving corn in the husk, you’re missing out on an incredibly simple way to achieve perfectly steamed corn on the cob!
Just pop 1-2 unhusked corn cobs into the microwave for 6-7 minutes, then cut off the bottoms and gently squeeze the corn out of the husk.
It’s the easiest way to cook corn to perfection while getting rid of those pesky stringy bits.
When it comes to removing the corn kernels, try using an upside-down bowl to hold the cob steady while you cut. Be sure to place a large plate or bowl underneath to catch all the kernels.
Now, let’s talk about making this delightful Mexican Corn Salad. It’s a burst of flavors that will transport you to a summer fiesta.
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!
Mexican Corn Salad
Ingredients
- 6 ears corn
- ¼ cups carrots chopped
- ¼ cup red onion chopped
- ¼ cup red bell pepper chopped
- 4 cloves garlic minced
- 4 tablespoons butter
- 1 lime juiced
- 1 cup mayonnaise
- 1 tablespoon thyme
- 1 tablespoon oregano
- 2 teaspoons red pepper flakes
- 1 tablespoon coriander
- ¼ cup Parmesan cheese OR cotija cheese
Instructions
- Begin by steaming the corn while still in its husk by microwaving for 6-7 minutes for 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.
- Use a sharp knife to remove the kernels. Chop the carrots, onion, and bell pepper. Then mince the garlic.
- In a small bowl, mix together the mayonnaise, lime juice, and cheese. Set aside to chill.
- Heat a large pan over medium-high heat and add the butter. Toss in the corn, chopped veggies, and seasonings. Sauté for 10 minutes or until heated through and beginning to brown.
- Pour the mixture into a large bowl and mix in the mayonnaise dressing. Serve warm right away or chill for a few hours and serve as a cold corn salad.
