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.
- Ability Stage: That is a straightforward recipe that’s nice for newbie grillers! Simply grill the corn, toss with veggies, and drizzle on the dressing.
- Prep Word: Make the dressing forward so it’s additional chilly for Step 4.
- Funds Tip: Add cooked orzo or any small pasta to bulk up the salad.
Ingredient Suggestions for Mexican Corn Salad
- Corn: Recent or frozen (and thawed) cobs work. For the grilled impact with out the grill, frozen or canned kernels could be tossed with just a little oil and roasted beneath the broiler till they’re just a little charred on the perimeters.
- Greens: Tomatoes, pink onions, and jalapenos add colour, 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 an alternative of the mayonnaise. Home made adobo seasoning will punch up the dressing and is nice to have readily 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 colour and crunch.
Storing Mexican Corn Salad
Hold 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 recent lime juice or cilantro to refresh the flavors. Because of the different textures on this dish, freezing isn’t advisable.
Leftovers could be become a recent grilled rooster salad or scooped into home made pita bread for a lightweight and scrumptious workday lunch.
Mexican-Impressed Salads
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Mexican Corn Salad
This Mexican road corn salad is made with chargrilled corn, Cojita cheese, and a creamy mayonnaise-sour cream dressing!
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Mix all dressing components 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 flippantly charred. Cool utterly.
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Reduce corn kernels off the cob and place in a bowl.
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Add remaining components besides lime and toss. Add dressing and toss to mix.
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Refrigerate not 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
Vitamin data offered is an estimate and can differ based mostly on cooking strategies and types of components used.
Course Salad, Aspect Dish
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