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.
- Talent Degree: That is a simple recipe that’s nice for newbie grillers! Simply grill the corn, toss with veggies, and drizzle on the dressing.
- Prep Word: Make the dressing forward so it’s additional chilly for Step 4.
- Funds Tip: Add cooked orzo or any small pasta to bulk up the salad.
Ingredient Ideas for Mexican Corn Salad
- Corn: Contemporary or frozen (and thawed) cobs work. For the grilled impact with out the grill, frozen or canned kernels could be tossed with a little bit oil and roasted underneath the broiler till they’re a little bit charred on the perimeters.
- Greens: Tomatoes, purple onions, and jalapenos add colour, 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 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 colour 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. Because of the diversified textures on this dish, freezing isn’t really helpful.
Leftovers could be changed into a contemporary grilled rooster salad or scooped into selfmade pita bread for a lightweight 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 substances 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 often till frivolously charred. Cool fully.
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Lower corn kernels off the cob and place in a bowl.
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Add remaining substances besides lime and toss. Add dressing and toss to mix.
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Refrigerate a minimum of 1 hour earlier than serving. Prime with further cheese, cilantro and lime wedges if desired.
For finest 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
Diet data offered is an estimate and can range primarily based on cooking strategies and types of substances used.
Course Salad, Facet Dish
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