No products in the cart.
Mexican Corn Salad
You can make this the quick way with canned corn, or go all-out and grill ears of corn. Either way, it is an incredible addition to summer meals! My son made ‘Smash Burgers’ for his dad’s birthday, and his wife made this corn salad to go inside the burgers. The combination was incredible!
It is equally fabulous as a side dish, the base of a burrito bowl, or a scoop with scrambled eggs. Once you taste it, I suspect that you will find plenty of creative reasons to make it again!
Mexican Corn Salad
Fresh, bright, and slightly creamy, this tasty salad is a great addition to summer plates.
Ingredients
- 2 cans corn or 4 ears fresh corn, grilled
- 1.5 tblsp mayonaise
- 1 garlic clove, minced fine
- 1 lime, both zest and juice
- 1/3 cup chopped chives or green onions (green parts)
- 1/4 cup grated cheese Feta, cotija, or other white cheese
- 1/2 cup chopped radish microgreens
- 1/4 tsp smoked paprika
- 1/4 tsp fine sea salt
Optional- spicy version!
- 1 jalapeno, finely diced
- 1/4 cup finely chopped cilantro
Instructions
- If you choose to grill corn on the cob, spray the corn lightly with olive oil, and grill on all sides until you have nice char marks. Remove from the cob.
- Canned corn: open both cans of corn and drain them thoroughly.
- Combine the mayonnaise, garlic, and lime in a bowl.
- In a large bowl, add all the ingredients and stir thoroughly.
- Serve cold or warm. Refrigerate leftovers.
To make vegan:
- To make this vegan, delete the cheese and use a vegan mayo.
