This Mexican Road Corn Salad is among the finest methods to serve up contemporary corn in the summertime! It’s made with juicy, grilled corn on the cob (lower off), garlic, cilantro, and cheese, all coated in mayo and spices, then completed with a touch of lime.
Function a dip with chips or use as a topping for tostadas, tacos, burrito bowls, as a potluck facet dish… you identify it!
Simple Mexican Road Corn Salad
I severely can’t get sufficient of this Mexican Road Corn Salad recipe! It’s such a straightforward approach to make use of contemporary corn on the cob in the summertime. This salad has just a little little bit of creaminess, just a little tang, the right quantity of spice, and tons of contemporary flavors.
You may take pleasure in this salad as a facet dish, a condiment, or a dip, a taco topping, or you possibly can combine it into pasta to make my scrumptious Mexican road corn pasta salad.
This road corn is so fast to make and really tasty. It’s a salad you’ll be making all summer season lengthy!
Substances Wanted
- Corn: For this recipe, you’ll want 6 ears of corn. I like to recommend shopping for it from a neighborhood harvest in order that it’s as contemporary as attainable. The flavour of contemporary corn on the cob is difficult to beat!
- Mayo: Use your favourite mayo to make this corn salad good and creamy.
- Seasonings: Our spice mix consists of chili powder, cayenne pepper, onion powder, salt, and pepper.
- Garlic: Contemporary, grated garlic provides the right elevated taste to the dip.
- Cilantro: I like to cut some and blend it proper into the salad, then avoid wasting for garnish. In case you don’t like cilantro, be at liberty to depart it out.
- Lime Juice: A squeeze of contemporary lime juice provides a scrumptious zip of taste to chop the richness of the mayo.
- Cheese: Cheese is optionally available, but it surely does add only a little bit of saltiness that’s completely good for the dip. Cotija or feta are each nice choices! You may combine it proper in or use it as a garnish.
Make Mexican Road Corn Salad
- Grill the corn: Wrap every ear of corn individually in items of foil (don’t wish to foil? No worries. See beneath)! Place 1/2 tablespoon of butter into every foil wrap, then place the wrapped corn onto the grill. Cook dinner for quarter-hour, turning typically, till barely charred. As soon as cooked, take away from the grill and funky barely. It’s also possible to reference these grilling suggestions for grilling corn with out foil.
- Mix: Rigorously lower the kernels off the cob of corn with a knife. Place the corn in a bowl, then add the mayo, seasonings, garlic, cilantro, lime juice, and optionally available cheese. Combine to mix.
- Garnish and serve: High your Mexican road corn dip off with further cheese and cilantro, then function desired!
Can You Grill Corn With out Wrapping It?
Sure, you completely can. There are execs and cons to it, however here’s a full put up on learn how to grill corn on the cob with out foil. I discover for this recipe that wrapping the corn in foil earlier than grilling is most well-liked. This helps the ultimate consequence for a few causes:
- Traps within the moisture. Cooking the corn instantly on the grill can zap out the moisture. The foil retains that moisture in because the corn cooks, so it stays good and juicy.
- Infuses the corn with taste. You’ll wrap the corn in foil, then put 1/2 a tablespoon of butter instantly into the foil. Because the corn cooks, the butter melts all around the corn and makes it so flavorful.
Suggestions and Notes
- Don’t really feel like slicing the corn off the cob? I extremely advocate contemporary corn off the cob, however if you wish to save just a little little bit of time, you should utilize cooked and cooled frozen corn as an alternative.
- Regulate ingredient quantities as wanted. Relying on how giant your cobs of corn are, chances are you’ll wish to add extra mayo and salt. This must be on the creamier facet, so use your finest judgement and alter as you see match.
Serving Solutions
My favourite strategy to serve up this Mexican Road Corn Salad is as a facet dish, or as a condiment for home made tostadas!
Right here’s what you’ll want to show them into vegetarian tostadas:
Make Home made Tostadas:
- Grease a skillet and warmth over medium. Add within the tortilla, cowl, and cook dinner till crispy, flipping after 30-60 seconds.
- Make your refried beans and guacamole as instructed.
- Pile every tortilla with black beans, corn salad, and guacamole, then take pleasure in!
In fact, this isn’t the one approach you possibly can take pleasure in this contemporary corn salad. Serve it as a topping for oven baked beef tacos or hen burrito bowls and with a facet of Mexican rice!
Variations
- Spice it up. Wish to give your Mexican corn salad just a little additional warmth? Strive including in some diced jalapeño or inexperienced chiles.
- Add avocado. Diced avocado makes your salad additional creamy. Alternatively, mash the avocado and blend it in with the mayonnaise!
- Add onion. You already get that onion-y taste with the onion powder, however if you happen to love the crunch of contemporary onion, be at liberty to cube some as much as combine into your salad. Purple or white onion will work.
- Lighten it up. Strive swapping 1/2 of the mayo out for plain Greek yogurt for a lighter possibility.
- Make it vegan. Merely omit the cheese!
- Add protein. Make this right into a heartier salad by mixing in a can of black beans.
Retailer
Leftover road corn salad could be saved in an hermetic container within the fridge for 3-4 days and added to meals or loved as a snack all week lengthy!
I don’t advocate freezing it as a result of the feel gained’t maintain up.
Extra Contemporary Salads You’ll Love
Corn Devices You Positively Don’t Want:
Watch the Video:
- 6 ears of corn grilled
- 1/3 cup mayo extra as desired
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne extra to style
- 1/2 teaspoon onion powder
- 1 garlic clove grated
- 1/4 cup chopped cilantro leaves extra for garnish
- Juice of 1/2 lime
- Pinch wonderful sea salt
- Pinch black pepper
- Optionally available: 1/3 cup cotija or feta cheese extra for garnish
Preheat grill to medium-hot.
Wrap corn in particular person items of tinfoil (see notes) with 1/2 tablespoon of butter in every foil. Place on grill for quarter-hour, turning each 3 or so minutes. After quarter-hour, take away tin foil and let cook dinner till barely charred. Alternatively, you possibly can boil corn as an alternative of grilling!
Take away and let cool barely. Cool sufficient to chop the corn.
Lower kernels off of the cob and place right into a bowl.
In a separate bowl, combine collectively the remaining elements. Style and alter spices as desired.
Pour over corn, garnish, and serve.
Leftover road corn salad could be saved in an hermetic container within the fridge for 3-4 days and added to meals or loved as a snack all week lengthy!
- 1 batch home made tortillas or store-bought tortillas (my favourite)
- 1 batch refried black beans
- 1 batch guacamole
- In a greased skillet over medium warmth, place tortilla and canopy till crispy, tossing after 30 seconds to 1 minute. Make your refried black beans and guacamole. Pile them up and revel in!
Serving: 4gEnergy: 279kcalCarbohydrates: 49.1gProtein: 7.9gFats: 9.4gSaturated Fats: 1.4gLdl cholesterol: 5mgSodium: 181mgFiber: 6.6gSugar: 8.9g
