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 Observe: Make the dressing forward so it’s further chilly for Step 4.
- Finances 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 might be tossed with slightly oil and roasted underneath the broiler till they’re slightly charred on the perimeters.
- Greens: Tomatoes, pink onions, and jalapenos add shade, 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 a substitute of the mayonnaise. Selfmade 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 shade 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 contemporary lime juice or cilantro to refresh the flavors. As a result of various textures on this dish, freezing isn’t beneficial.
Leftovers might be was a contemporary grilled rooster salad or scooped into home made pita bread for a light-weight and scrumptious workday lunch.
Mexican-Impressed Salads
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Mexican Corn Salad
This Mexican avenue corn salad is made with chargrilled corn, Cojita cheese, and a creamy mayonnaise-sour cream dressing!
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Mix all dressing elements 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 calmly charred. Cool fully.
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Lower corn kernels off the cob and place in a bowl.
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Add remaining elements besides lime and toss. Add dressing and toss to mix.
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Refrigerate no less than 1 hour earlier than serving. High 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 range based mostly on cooking strategies and types of elements used.
Course Salad, Facet Dish
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