We’ve been wanting to make Mexican corn salad for a while now. We attempted a few times, but could not get the flavor right. Then we ventured into other things like Chipotle’s corn salsa and used that in so many of our recipes. Finally, I found the right balance of flavors with this latest attempt at Mexican corn salad. I even had to learn to use the grill!
My family loves corn on the cob. It was a staple side throughout the summer. Growing up, we’d get Mexican street corn from local street vendors throughout my neighborhood. I remember those being so delicious. You get a whole or half cob of corn on a stick with all the seasonings grilled right into it. A Food Network magazine attempted this a few years ago. We tried to make theirs and failed.
To cob or not to cob: making Mexican corn salad
Brian does not like corn on the cob, however, his whole family loves it – weird! I think he has past trauma from having braces, so he prefers the kernels. That’s why this recipe is a salad and not on the cob. The one thing you should build time for, is grilling the corn. You’ll only need 10-15 minutes, but it’s a step that involves heating the grill, etc. Other than that, this is a pretty quick recipe.
As you mix everything together, you’ll want to taste as you go to make sure the flavors are right for you and your family. I’ve made this five times or so and it tastes different each time. This last time was the best-tasting batch, so I’m calling it!
Mexican Corn Salad
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Loading...Ingredients
- 4-5 fresh and shucked corn on the cob
- 1 tbsp chopped cilantro
- 2 tbsp of sour cream
- 1 tbsp mayonnaise
- 2 tbsp of lime juice (best if from a fresh lime)
- 1 tsp of garlic powder
- Salt and pepper
Instructions
Preheat grill on high for 5-10 minutes.
Once grill is preheated, add corn to the grill.
Turn the corn every few minutes until corn is tender. Grill corn for a few extra minutes to slightly char and darken on each side. Total grill time should be between 10-20 minutes.
Remove corn from the grill and let cool for a couple minutes.
Once the corn is cool, remove the corn from the cob. To do this, stand the corn up vertically, cut straight downwards close to the base of the kernel as possible.
Add corn to a medium mixing bowl, and add sour cream, mayonnaise, lime, and cilantro. Mix and then add salt and pepper for taste. Mix again and taste!
This is best served with with tacos, rice bowls, or as a side.
Notes
Don’t have a grill? No problem! Boil corn in a large pot until tender. Remove corn from cob and place on a foil lined baking sheet. Turn oven on broil and place corn on top rack. Cook for a few minutes until corn begins to darken/char. Corn on cob can be replaced with 3 cups of canned or frozen corn for faster total cook time, too.
