Best 3 Mexican Corn Off The Cob Salad Recipes
Indulge in a fiesta of flavors with our tantalizing Mexican Corn Off the Cob Salad, a vibrant fusion of fresh and zesty ingredients that will tantalize your taste buds. Featuring juicy charred corn kernels, crisp red bell peppers, tangy red onions, and a medley of fresh cilantro, this colorful salad is a symphony of textures and flavors.
Complementing the salad's vibrant medley is a trio of tantalizing recipes that elevate the classic dish to new heights. Embark on a culinary journey with our Cilantro Lime Dressing, a harmonious blend of zesty lime juice, fragrant cilantro, and a touch of garlic. For a spicy kick, our Chipotle Crema adds a smoky heat to the salad, while our Mexican Street Corn Dressing, a vibrant blend of mayonnaise, sour cream, cotija cheese, and chili powder, adds a creamy richness that ties all the flavors together.
These versatile recipes offer endless possibilities for customization. Tailor the spice level to your preference, add your favorite toppings, and experiment with different ingredients to create a salad that truly reflects your taste. Whether you're hosting a summer barbecue, planning a potluck, or simply looking for a refreshing and flavorful meal, our Mexican Corn Off the Cob Salad, paired with its delectable trio of dressings, is sure to be a hit.
MEXICAN STREET CORN SALAD
With our recipe for Mexican Street Corn Salad, we've taken the flavors of Elote, authentic Mexican street corn, and turned it into a fun side dish. Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor. Then combine it with authentic Elote ingredients, like cilantro, lime juice, and cotija cheese. This recipes makes a great side dish or serve it with tortilla chips for fun appetizer or snack.
Provided by Country Crock®
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Remove corn from cob using a sharp knife. You should have about 6 cups.
- Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
- Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 18.9 g, Cholesterol 8.4 mg, Fat 9.9 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 314.6 mg, Sugar 3.3 g
MEXICAN CORN-OFF-THE-COB SALAD
This salad was inspired by the recipes I've seen for grilled Mexican corn on the cob--mayo, lime, cotija cheese--just adjusted for those that would rather not eat corn on the cob or to save time (and grill space) during your bbq! Can be served cold or at room temp.
Provided by HeidiS
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
- Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.
Nutrition Facts : Calories 209 calories, Carbohydrate 13.7 g, Cholesterol 28.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 5.7 g, Sodium 357.6 mg, Sugar 2.2 g
MEXICAN STREET CORN SALAD RECIPE
Steps:
- Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
- While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
- Serve immediately and store any leftovers in the refrigerator.
Nutrition Facts : Calories 187 kcal, Carbohydrate 21 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 271 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you can't find Mexican corn (elote), you can use regular corn on the cob. Just be sure to remove the kernels from the cob before adding them to the salad.
- You can add or remove ingredients to suit your taste. For example, if you like spicy food, you could add some chopped jalapeño peppers. Or, if you want a more substantial salad, you could add some cooked chicken or black beans.
- This salad is best served fresh, but you can make it ahead of time and store it in the refrigerator for up to 24 hours.
Conclusion:
This Mexican corn off the cob salad is a delicious and refreshing dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste. So next time you are looking for a new salad recipe, give this one a try. You won't be disappointed!
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