Sweet corn, tangy dressing, tart cheese, the smokiness of charred veggies -- say hello to Mexican Corn Salad, your next veggie side dish obsession!
Course Salad, Side Dish
Cuisine Mexican
Keyword How Do I Make Mexican Corn Salad, How To Make Mexican Corn Salad, Mexican Corn Salad, Mexican Corn Salad Recipe, Mexican Corn Salad Recipe
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 10people
Calories 342kcal
Author Kathleen
Ingredients
1tablespoonvegetable oil
3(15-ounce) bagscorn kernels,thawed and well drained
1/2cupred onion,finely chopped
2clovesgarlic,minced
1jalapeno pepper,seeded and finely chopped
2cupsgrape tomatoes,cut in half
4-5radishesthinly sliced
Dressing:
3/4cupmayonnaise
1/4cupsour cream
1 1/2lime zested and juiced
1/4teaspoonsugar
1/2cupfresh cilantrochopped
1/4teaspooncayenne pepper
1/2teaspoonblack pepper
Garnish:
10ouncescojitacrumbled
3/4cuppepitas
1/2cupfresh cilantrochopped
Instructions
In a large, heavy bottom skillet, heat the vegetable oil over high heat. Add corn and red onion and cook, until corn is slightly charred, about 5-7 minutes.
Turn heat to low and add garlic, and jalapeno and cook for 1 minute longer. Remove from heat and allow to cool to room temperature.
In a large mixing bowl, mix together the cooled corn, cut tomatoes, and radishes.
In a small mixing bowl, whisk together all the dressing ingredients until they are well combined.
TO SERVE: Add just enough of the dressing to coat the cooled corn mixture and gently fold.
Taste. Add more dressing if desired (You may have some dressing leftover). Pour salad out on a serving platter.
Sprinkle the top of salad with cojita, pepitas, and remaining 1/2 cup cilantro. Serve