Mexican Corn Salad is a delicious vegetable side dish made from grilled corn, Red Bell Pepper, Cilantro, Red Onion, Jalapeño, and Black Beans. The dressing is creamy and a little smoky, with just the right amount of zing from the lime juice.
Fresh Grilled Corn vs Canned or Frozen Corn
This Mexican recipe will work with any type of corn but you get the best flavor from fresh grilled corn. If you do not like to grill or do not have time to grill the corn you can use canned or frozen corn as it still has tremendous flavor. If you choose canned or grilled corn just toast them on the stove with a bit of butter and garlic.
This recipe makes a lot of Mexican Corn Salad and is perfect for parties or pot lucks. It can be stored in the refrigerator for several days, which is good because you will probably have leftovers.
So fire up the grill and toss on the corn because today is going to be a Mexican corn salad day. To set the mood, put on some Mexican music.
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Mexican Corn Salad
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- 2 tbsp mayonnaise
- 2 tbsp sour cream (or plain Greek Yogurt)
- 1 tbsp lime juice (or more to taste)
- 1 clove garlic (pressed or grated on microplaner)
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup queso fresco cheese crumbled
- 2 green onions chopped
- queso fresco cheese
- Grill your corn then cut the kernels from the cobs. If you are not able to grill it, heat a large skillet and add olive oil. Then add the corn, 1/4 tsp salt and 1/4 tsp pepper, and 1 garlic clove (minced). Cook the corn kernels until you get a little bit of browning on them. Add corn to a large bowl.
- Chop all of the veggies and cilantro. Then mince the garlic. Add to the bowl.
- Add the black beans to the bowl.
- Mix the dressing ingredients together.
- Stir the dressing into the salad until well combined.
- Serve with your choice of garnishes.
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