Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Corn Salad Recipe
Mexican Corn Salad is an excellent recent corn salad made for summer time BBQ’s and Mexican feasts! It’s an enormous salad type of Esquites, a corn road snack offered in cups on the streets of Mexico. Corn kernels are sautéed in butter and garlic till golden brown, then wearing a creamy lime dressing and completed recent coriander/cilantro and a touch of zing from Jalapeño. It’s outrageously and insanely good!
This recipe generated a tizzy of pleasure amongst my group of associates after I first began making it just a few years again! One thing a bit of completely different to the same old steamed-butter-slathered corn on the cob (and there’s nothing mistaken with that!!), it’s vibrant and vibrant, and it’s a superb dish for sharing.
Mexican Corn Salad is actually the enormous salad type of Esquites which is a well-liked Mexican Road corn that’s offered in cups by road distributors. And actually, Esquites is the “off the cob” model of Elotes, the well-known Mexican Road corn the place cobs are grilled over charcoal earlier than being slathered in a creamy-spicy sauce then rolled in crumbled cheese!
Right here’s what it is advisable to make this corn salad:
The dressing is a creamy mayonnaise based mostly dressing with a beautiful tang from lime juice and a savoury flavour increase from parmesan (that is the key ingredient that provides this dish the wow issue!!).
You’ll discover many variations use much more mayonnaise than I do. I favor to make use of a mixture of mayonnaise and bitter cream to lighten it up a contact while nonetheless have a superb quantity of creamy dressing. This manner we get the perfect of each worlds – numerous dressing however not overly wealthy! I take advantage of this for many of my mayo-based dressings, equivalent to Coleslaw, Macaroni Salad, Broccoli Salad.
This recipe will work with any sort of corn BUT it’s positively finest made with recent corn as a result of it browns the perfect if you sauté it within the butter and garlic.
Right here’s a tip for a simple strategy to minimize corn kernels off the cob with out the kernels flying all over the place! Simply place an inverted ramekin in a big bowl OR use a bundt pan. Stand the corn cob on the ramekin then use a knife to chop the kernels off. The partitions of the bowl / bundt pan will cease the kernels flying throughout your counter!
This recipe begins off by pan frying the corn in butter and garlic till it’s tinged with gold, at which level you will have to summon the power to not shovel spoonfuls of it straight into your mouth as a result of golden brown buttery corn? YES!!!
However WAIT! It will get even higher! Whereas the corn is scorching, add within the parmesan, mayonnaise, bitter cream and lime and provides it a superb combine so the dressing melts and mingles with the butter on the corn and coats each kernel fantastically…
And lastly, we give it a success of freshness with onion and coriander/cilantro, and jalapeño if you’d like a contact of warmth, and end with a sprinkle of Cotija (Mexican cheese like feta) if you happen to occur to be lucky sufficient to get your arms on it (which I’m not) or feta, parmesan or goats cheese as a fallback.
Serve this as a aspect dish for all issues Mexican. Take it to summer time BBQ’s, potlucks, informal lunches, a aspect dish for dinner tonight.
Simply discover any excuse to make it! As a result of truthfully, to say my associates love this corn salad is an understatement. At any time when it makes an look, we’re in a scenario the place you must eat quick, or miss out.
Actually. You snooze, you lose.
– Johnsat x
Ingredients
- 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed, Note 1)
- 2 tbsp / 30g butter
- 2 garlic cloves , minced
- 1/2 tsp each salt and pepper
- 1/4 cup mayonnaise (can cut down to 2 tbsp)
- 1/4 cup sour cream (or yoghurt)
- 1/2 cup parmesan cheese , finely grated (Note 1)
- 1 tbsp Jalapeno , deseeded and finely chopped (optional)
- 1 cup coriander / cilantro leaves , roughly chopped
- 1 cup green onion , finely sliced (~2 stems)
- 1/2 red onion , finely chopped
- 2 – 3 tbsp lime juice , fresh (plus more to taste)
- 60g / 2 oz Cotija or Feta , crumbled (optional) (Note 2)
- Jalapeno slices, coriander/cilantro leaves, lime wedges , optional
Instructions
- Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
- Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
- Season corn: Add salt and pepper halfway through cooking corn.
- Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine – heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
- Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
Notes
1. Corn – you’ll get the best results using fresh corn because it’s raw and it browns better. But it is still REALLY delicious made with frozen corn – cook from frozen. Canned is not as good because it’s so wet, it doesn’t brown as well but can work – dry it off as best you can!
2. Cotija is a Mexican Cheese which is not available in Australia (to my knowledge). It’s like Feta but not as salty. It’s just a garnish, so it’s not essential.
3. Chipotle or Chili Powder – A touch of Chipotle or US Chili Powder would not go astray here. I don’t add them because I think this is super tasty as it is, but a little sprinkle mixed through or on top would be lovely.
4. Variations – Don’t feel obliged to strictly follow the recipe for the add ins. You could use normal onion instead of red (but cut it down a bit because it’s sharper) or eschallots, or just use more shallots/scallions. If you are one of those people who cannot stand coriander/cilantro, swap it for parsley. Jalapeño is optional, and you can sub with canned if you prefer. Or even use another spicy fresh chilli!
5. Light on dressing! This recipe is not meant to be coated thickly with mayo, like potato salad. Because the mayo and sour cream are added while the corn is hot, they melt and become a dressing. Feel free to increase/decrease the amount of mayo and/or sour cream if you want more/less!
6. Nutrition per serving, assuming 8 servings.
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