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Home » Salads » Mexican Corn Salad

Mexican Corn Salad

June 12, 2019 by Judith Hannemann

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Lovers of Mexican street corn will love this Mexican corn salad!

Just like Mexican Street Corn but made as a salad.

Corn Salad With A Mexican Touch

The first time I tried Mexican street corn, I fell in love with it. However, now I have major issues with my teeth that I’m reluctant to enjoy the “real thing.”

I’ve seen this done in salad form and wondered if it was as good as the variety that comes on the cob. The answer is a resounding YES!

Of course there are some things you can do to make this more like the authentic corn, but there are additional steps to take if you have the time. I didn’t but next time I sure will because I feel it will improve an already good thing.

Just like Mexican Street Corn but made as a salad.

The Corn

For the sake of time and convenience, I used frozen corn and the salad turned out very nicely.

However, real Mexican street corn is grilled or roasted. If you want a more authentic flavor, then I would definitely buy ears of corn and either roast them in an air fryer or on your outside grill.

Of course you’d have to cut the roasted corn off the cob, but I don’t see that as a huge issue. I guess you could even do the roasting/grilling the day before you want to make the salad.

Just like Mexican Street Corn but made as a salad.

Crema

When I made the authentic recipe, I made my own crema–which is the dressing–because it wasn’t available where I live.

It’s pretty easy to do and there’s a link in the recipe card, but I just want you to realize that you have to plan ahead with it. If you cannot find creme fraiche or don’t want to pay (what I believe) is a high price for what it is, you will have to make your own. This will take 24 hours.

There are easy substitutes for the crema, and they are in the recipe notes.

The Recipe

 

Just like Mexican Street Corn but made as a salad.
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Mexican Street Corn Salad

The popular corn-on-the-cob recipe now in salad form
Prep Time5 mins
Cook Time5 mins
If You Make Your Own Creme Fraich1 d
Total Time1 d 10 mins
Course: Salad, Side Dish, Side Dish/Salad
Cuisine: Mexican
Keyword: Mexican street corn, salads, side dishes
Servings: 8
Calories: 151kcal
Author: Judith Hannemann

Ingredients

  • 32 oz corn kernels fresh or frozen
  • 2 cups seedless cucumber diced
  • 1/4 cup white onion chopped
  • 1/4 cup red onion chopped
  • 2 tbs cilantro chopped
  • 1 tbs chili powder
  • 1/2 cup Cotija cheese grated -OR-Parmesan
  • 1/2 cup crema see notes for substitution
  • Salt & pepper to taste.
US Customary - Metric

Instructions

  • Place corn in a large bowl, add 2 tbs water, cover and steam in the microwave for 5 minutes. Drain off liquid and allow the corn to cool.
  • When the corn is cool, add all remaining ingredients and stir to coat. You may add more crema if you want a saucier salad.

Notes

A decent substitute for the crema is a 1-to-1 mix of mayonnaise and sour cream with about a teaspoon or so of fresh lime juice.

Video

Nutrition

Serving: 1Portion | Calories: 151kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 394mg | Potassium: 235mg | Fiber: 3g | Sugar: 5g | Vitamin A: 490IU | Vitamin C: 3.3mg | Calcium: 82mg | Iron: 0.9mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Just like Mexican Street Corn but made as a salad.
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Filed Under: Salads, Side Dishes Tagged With: Mexican street corn, salads, vegetables

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Comments

  1. Hofterzielbeek says

    June 12, 2019 at 7:34 am

    I never knew that corns can be used in such way. Thanks for sharing the recipe.

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