Mexican Corn Salad
A vibrant medley of sweet corn, colorful veggies, zesty lime, and creamy mayo, creating a versatile side dish perfect for summer gatherings and flavorful fiestas.
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.
Tried this recipe?Let us know how it was!