Mexican Street Corn Salad is perfect summer salad recipe. Sweet corn, creamy mayo and tangy spices make this easy salad simply delicious. Perfect summer salad recipe for gameday, BBQ, picnics and backyard parties.
Servings: 4 cups
Calories: 251kcal
Ingredients
- 3 cups corn kernels about 4 ears, cut from the cob
- 2 Tablespoon mayonnaise
- 1 Tablespoon lemon or lime juice
- 1 small red onion finely diced
- 2 Tablespoon cotija or queso fresco or feta cheese crumbled
- ½ teaspoon [ Chile lime seasoning or Tajin seasoning or red pepper flakes ]
- ½ cup handful cilantro leaves chopped optional
- 1 jalapeno seeded and finely diced optional
- salt and pepper to taste
- Lime wedges for garnish
Instructions
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Cook the corn – I prefer to cook it in Instant Pot. Put 1 cup of water in Instant Pot. Place the steamer in the main pot and arrange the corn on the cob. Close the lid , vent sealed. Press Manual high 4 mins. Let NPR for 5 mins and then release the leftover pressure. Remove from cob and set aside.
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Alternatively, you can boil the corn in large covered stockpot filled with boiled water for 10 minutes. Let it cool it a bit and then remove the kernels.
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Shuck the corn kernels off the cob by holding it upright and carefully running the knife from top to bottom. It feels difficult do at first but kernels come off easily.
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Place onion, mayonnaise, chile lime seasoning, cilantro and lemon ( or lime) juice into a large bowl. Mix everything well using a fork.
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Add the corn kernels. Add the cheese. Fold in to combine. Serve in the cup garnished with lime wedges and chopped cilantro.
Notes
You can use fresh corn on the cob, frozen corn or canned corn to make this recipe.
To make it vegan, use vegan mayo and cheese.
You can skip red onion if you want to keep the salad out for extended period of time.
Nutrition
Serving: 1cup | Calories: 251kcal | Carbohydrates: 21g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 516mg | Fiber: 3g | Sugar: 5g
