Mexican Corn Salad
A Can't-Stop-Eating-It delicious way to serve corn, inspired by the famous Mexican Street corn! I urge you to use fresh corn if you can, but this is still super made with frozen corn. Watch the quick video below to see my mess-free way to cut corn off the the cob! Serves 6 - 8 as a side, leftovers keep well.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salt & pepper to taste
- 1/2 red onion finely chopped
- 1 1/2 tbsp olive oil
- 4 whole corn on the cob ((or 5 cups frozen corn not thawed))
- 2-3 tbsp mayonnaise ((i use 2 tbsp))
- 3 tbsp sour cream ((or yoghurt))
- 3/4 cup freshly grated parmesan cheese ((note 1))
- 1 tbsp jalapeno deseeded and finely chopped
- 1 cup coriander / cilantro leaves roughly chopped
- 1 cup shallots / scallions green and pale green parts, finely sliced
- juice of 1/2 to 1 lime (adjust to taste)
- cotija or feta to crumble (optional) ((note 2))
- Carbohydrate 0.683609375 g
- Cholesterol 0 mg
- Fat 0.644046875271376 g
- Fiber 0.136562502942979 g
- Protein 0.0851171875 g
- Saturated Fat 0.0907021875374716 g
- Serving Size 1 1 Serving (8g)
- Sodium 19.6736875000054 mg
- Sugar 0.547046872057021 g
- Trans Fat 0.0205100000073489 g
- Calories 9 calories
Cut the corn off the cob (see video for how I do this without getting corn everywhere!) If using frozen, do not thaw. Heat 1 tbsp oil in a skillet over high heat. Add half the corn and shake to spread it out. Cook, stirring / tossing occasionally, for 3 minutes (4 minutes for frozen corn) or until you get nice charred bits on both sides and the corn is just cooked (it cooks more with residual heat). Avoid stirring too often so you get nice brown bits. Transfer into a bowl. Add remaining oil in the fry pan and cook the remaining corn, then add it into the bowl. Add mayonnaise, sour cream and parmesan. Stir to combine. Add remaining ingredients. Adjust lime juice and salt to taste. Serve warm or at room temperature.
