Alex Daynes

Mexican Corn Salad

by

Happy Cinco De Mayo!! I am releasing to you my favorite Mexican Corn Salad! This is awesome! It can be served as a dip, a topping, or a side salad! The first time I tried this recipe I absolutely fell in love with it. It has an amazing flavor and texture unlike anything you have tasted before! You will love this one I am sure!

The first time I tried this recipe I was in Lake Powell on a house boat with the Smoot’s. Heidi and her sisters have this recipe and they all love it. It really is easy to make and on our trip, it was a crowd favorite! If you have ever been to Lake Powell, you know that everything taste better out on the water. I truly believe that food is all around better when it is made on a houseboat in Powell. That being said, I made this recipe the other day for my family on a Sunday afternoon, and it was still just as tasty and satisfying! There is something special about it that tastes like nothing you have tried before. I would recommend this recipe to anyone!

You do not have to use frozen corn if you don’t want. You can use fresh corn just as easily. All you have to do is husk it, boil it, then cut it off the cob. After that step, you can continue to follow the recipe as it follows. Charring the corn is the most important step in the whole recipe! It makes it so delicious and gives it an almost smokey flavor. I have tried it with skipping this step, and it is just not the same. It adds time but it is essential because it makes this salad what it is!

This is about how charred and browned I take my corn. This was done in the oven on Broil. 3 sets of 2 minute intervals. 

This post has been republished, with better images and more clear directions for your benefit! If you are thinking you’ve seen it before, that is why! Just making my recipes more clear and better for all of you! I love you guys and you’re the reason I love blogging!! Let’s get cooking!!!!!!

Mexican Corn Salad Recipe
Ingredients
3 (16 oz) bag frozen corn (or 3-4 cups fresh corn)
6 tablespoons olive oil
9 tablespoons mayonnaise (I used light)
9-12 oz Feta or Cotija cheese, crumbled
6 tablespoons lime juice (fresh is my favorite)
6 tablespoons red onion, finely chopped
6 cloves garlic, minced

3 tablespoon jalapeno peppers, finely chopped
1 cup fresh cilantro, finely chopped
Optional: 1 1/2 teaspoon chili powder
salt and pepper to taste
Preheat oven to Broil. Spread corn out on a cookie sheet. Broil for 6-8 minutes, stirring repeatedly until corn is charred. (you can also do this outside on the grill, just line with tin foil and char for 6-8 minutes on medium heat).

While the corn is cooking, mix together mayonnaise, cheese, lime juice.

Add in the jalapeΓ±os peppers, cilantro, red onion, garlic, chili powder, and salt and pepper and mix well.

When corn is finished and charred, gently fold it in with other ingredients.

Serve immediately as a salad, over chips, or as a delicious addition to any Mexican meal!

Want to save this recipe for later? Make it easy by pinning it to Pinterest HERE!
Like this recipe and want to share it with your friends? Make it easy by using the buttons below!