This Mexican corn salad recipe options char-grilled corn kernels, tomatoes, onions, jalapenos, and a crumble of cotija cheese in a creamy, zesty dressing.
- Taste: Grilled corn intensifies its sweetness, balancing the tangy veggies and wealthy dressing.
- Talent Degree: That is a simple recipe that’s nice for newbie grillers! Simply grill the corn, toss with veggies, and drizzle on the dressing.
- Prep Observe: Make the dressing forward so it’s additional chilly for Step 4.
- Price range Tip: Add cooked orzo or any small pasta to bulk up the salad.
Ingredient Ideas for Mexican Corn Salad
- Corn: Contemporary or frozen (and thawed) cobs work. For the grilled impact with out the grill, frozen or canned kernels might be tossed with somewhat oil and roasted beneath the broiler till they’re somewhat charred on the perimeters.
- Greens: Tomatoes, purple onions, and jalapenos add shade, crunch, and juicy taste.
- Cheese: Dry, tart, and crumbly cotija cheese will add genuine aptitude to Mexican corn salad. Swap for crumbled feta, gorgonzola, or shredded mozzarella.
- Dressing: Go for full-fat mayo and bitter cream for the creamiest taste. Plain Greek yogurt can be utilized as a substitute of the mayonnaise. Do-it-yourself adobo seasoning will punch up the dressing and is nice to have available for future marinades and rubs.
- Variations: Corn salad is a flexible recipe! Add extras like diced avocados, black beans, sliced black olives, or diced cucumbers for extra shade and crunch.
Storing Mexican Corn Salad
Preserve leftover Mexican corn salad in a coated container within the fridge for as much as 4 days. Stir earlier than serving and add a splash of contemporary lime juice or cilantro to refresh the flavors. As a result of various textures on this dish, freezing isn’t really useful.
Leftovers might be became a contemporary grilled rooster salad or scooped into do-it-yourself pita bread for a lightweight and scrumptious workday lunch.
Mexican-Impressed Salads
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Mexican Corn Salad
This Mexican avenue corn salad is made with chargrilled corn, Cojita cheese, and a creamy mayonnaise-sour cream dressing!
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Mix all dressing substances and put aside.
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Preheat grill to medium-high. Brush corn cobs with olive oil and grill for 7-10 minutes, turning sometimes till evenly charred. Cool fully.
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Lower corn kernels off the cob and place in a bowl.
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Add remaining substances besides lime and toss. Add dressing and toss to mix.
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Refrigerate no less than 1 hour earlier than serving. Prime with extra cheese, cilantro and lime wedges if desired.
For greatest outcomes, don’t freeze.
Energy: 128 | Carbohydrates: 4g | Protein: 2g | Fats: 12g | Saturated Fats: 3g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 4g | Trans Fats: 0.02g | Ldl cholesterol: 15mg | Sodium: 139mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 0.4mg
Diet info offered is an estimate and can range based mostly on cooking strategies and types of substances used.
Course Salad, Aspect Dish
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