INGREDIENTS

    • 5 cups corn cut from the cob (~4 large ears) 
    • 2 tbsp / 30g butter
    • 2 garlic cloves, minced
  • 1/2 tsp each salt and pepper
    • 1/4 cup mayonnaise 
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/2 cup parmesan cheese, finely grated
  • 1 tbsp Jalapeno 
  • 1 cup cilantro leaves roughly chopped
  • 1 cup green onion 
  • 1/2 red onion
  • 2 – 3 tbsp lime juice 

All Recipes

Mexican Corn Salad

TAGS

American | Mexican

DIRECTIONS

  • Cut off kernels: Cut the corn off the cob) If using frozen, do not thaw.
  • Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden-brown bits and the corn is cooked and sweet.
  • Season corn: Add salt and pepper halfway through cooking corn.
  • Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine – heat will “melt” dressing. Add fresh cilantro, red onion, green onion, and jalapeno. Toss again.

Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

Total Preparation Time: 15-20 minutes

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