Mexican Corn Salad Recipe

"This recipe is perfect with grilled chicken or fish. Make sure to prepare the corn as stated in instructions cause that's what makes this salad special"

Step by Step Method

Step 1

Heat vegetable oil in a large skillet until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 – 10 minutes total). Remove from heat and allow to cool slightly.

Step 2

Add corn to a medium bowl, then add in green onions, cilantro, jalapeno, garlic, 3/4 of the Cotija, mayonnaise, 1 Tbsp lime juice and chili powder and toss. Pour remaining 1 Tbsp lime juice over diced avocados then add to bowl with corn mixture, add salt and pepper, and gently toss. Top with remaining Cotija and additional chili powder to taste.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Choose fresh corn with bright green husks and firm, plump kernels.
When selecting avocados, choose ones that are semi-firm but ripe and still slightly green in color.

Ingredient substitutions

Substitute the Cotija cheese with feta cheese - Feta cheese is a good substitute for Cotija cheese as it has a similar salty and tangy flavor. The benefit of this substitution is that it is easier to find feta cheese than Cotija cheese in many places.
Substitute the jalapeno peppers with bell peppers - Bell peppers give a milder flavor than jalapeno peppers, but still provide a bit of heat. The benefit of this substitution is that it is a milder option for those who cannot handle the heat of jalapenos.

Variations

Southwestern Corn Salad Replace the jalapeno peppers with 1 diced green bell pepper and add 1/4 cup of diced red onion. Replace the Cotija cheese with Monterey Jack cheese. Replace the chili powder with 1/2 teaspoon of cumin. Replace the mayonnaise with 1/4 cup of sour cream.

Serve with

Grilled Lime-Marinated Chicken: This grilled chicken dish is the perfect accompaniment to the Mexican Corn Salad. The acidity of the lime helps to cut through the richness of the mayonnaise and Cotija cheese, while the smoky flavor of the grilled chicken pairs perfectly with the charred corn and chili powder.

Black Bean and Rice Burrito Bowls: This flavorful burrito bowl is the perfect complement to the Grilled Lime-Marinated Chicken. The creamy black beans and nutty brown rice provide a delicious base, while the crunchy lettuce and tomatoes add a fresh touch. The combination of the smoky grilled chicken and the burrito bowl will make for a delicious and satisfying meal.

FAQ

Q: How do I prepare the corn?

A: Heat oil in a large skillet until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6-10 minutes total). Remove from heat and allow to cool slightly.

Q: How can I tell if the corn is cooked?

A: The corn should be lightly charred and tender when pierced with a fork. The kernels should be slightly softened but still retain their shape.

Fun facts:

Fun Fact 1: The Cotija cheese used in this Mexican Corn Salad is a traditional Mexican cheese, named after the town of Cotija in the Mexican state of Michoacán. It was first made by the local farmers in the 16th century, and was popularized by the famous Mexican painter Frida Kahlo.

Fun Fact 2: This Mexican Corn Salad is a variation of the traditional Mexican dish elote, which is corn served on a stick, covered in chili powder, lime, and Cotija cheese. Elote has been a popular street food in Mexico for centuries, and is still enjoyed by locals and tourists alike.