Mexican Corn Salad

Name: Mexican Corn Salad
Prep time: 25 min
Total time: 25 min
Yield: 8-10
Ingredients: 4 cups whole kernel corn; 1 tablespoon olive oil; 1/2 small red onion; 4 green onions; 1 jalapeno pepper; 1/2 cup fresh cilantro; 1 (14.5 ounce) can Petite Diced Tomatoes; 1/2 cup cojita cheese; 4 tablespoons fresh lime juice; 1/2 teaspoon ground cumin; 1 teaspoon ancho chili powder; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 2 tablespoons sour cream; 2 tablespoons mayonnaise

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Serves:

8 people

Prep Time:

25 minutes

Cook Time:

0 minutes

This creamy corn salad is a nod to the popular street food snack; Esquites that you find throughout Mexico. We added our own twist to this popular dish by adding our Petite Diced tomatoes and made it large enough for a crowd that you can take to a backyard cookout or potluck. If you've enjoyed Mexican Street Corn, this salad is similar and, if you haven't; you need to give it a try! We also have a vinaigrette version of this corn salad here.

Ingredients

Copy Ingredients

4 cups whole kernel corn, about 5 ears of fresh cut from the cob or frozen corn
1 tablespoon olive oil
1/2 small red onion, finely diced
4 green onions, chopped
1 jalapeno pepper, seeded and finely diced
1/2 cup fresh cilantro, chopped
1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes, drained well
1/2 cup cojita cheese, plus more for garnish
4 tablespoons fresh lime juice, about 2 limes
1/2 teaspoon ground cumin
1 teaspoon ancho chili powder
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons sour cream, can use light if you wish
2 tablespoons mayonnaise

Instructions

If using frozen corn, there is no need to thaw first. It will take a bit longer to char than if you are using fresh.
Heat oil in a large skillet over high heat. Add the corn and stir. Cook for 3-5 minutes until corn begins to char.
Transfer cooked corn to a large bowl and cool for a few minutes.
To the corn add the red onion, green onion, jalapeno, cilantro, drained tomatoes, and cojita cheese.
In a small bowl, combine the lime juice, cumin, ancho chili powder, black pepper, salt, sour cream, and mayonnaise, mix well. Pour over the vegetables and combine. Taste for seasoning and adjust for lime juice, salt, or pepper. Refrigerate until ready to serve.
When ready to serve, garnish with additional cojita cheese and fresh cilantro

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Mexican Corn Salad

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