Corn salad is yet another dish that you can make with fresh ears of corn. As summer winds down and we look ahead to pumpkins and other hearty fare, it’s natural to want to cling to those last bits of warm-weather produce.
Mexican Corn Salad is a side dish that not only celebrates summer, but also features one of America’s favorite cuisines. Many Mexican dishes have been so thoroughly integrated into the U.S. culinary landscape that it almost feels indigenous. Tacos, anyone?
This recipe from Amy at kimchi Mom isn’t so common, but delicious all the same. It includes some of the ingredients of traditional Mexican street corn (cojita cheese, cilantro, lime and mayonnaise) and rearranges them. Roasted ears of corn slathered with these ingredients are hawked by street vendors in Mexico. Americans love affair with food on a stick has brought elote to the U.S.
For the deconstructed elote, cut kernels off of ears of corn. Frozen kernels are also acceptable but that pop from fresh kernels is a calling card of freshness. You will saute the kernels in vegetable oil until they char in spots. The heat intensifies the sweetness.
After that, nearly everything else is mixed together. It’s quick work. Just before serving, top with crumbled cojita cheese. Cojita is a hard milk’s cheese that falls apart easily because it’s dry. It’s not a good melting cheese so it will hold its shape in the warm salad.
Mexican Corn Salad is served warm or at room temperature and is a dish befitting a party that says good-bye to summer. So long sweet fresh corn. See you next year.
- 1 tablespoon vegetable oil
- 3 ½ cups fresh corn kernels cut from 5 ears of corn or 1 pound package of frozen corn kernels
- 3 tablespoons mayonnaise
- 3 tablespoons Greek yogurt or sour cream
- 2 tablespoons of cilantro, finely chopped (save some whole leaves for garnish)
- 2 stalks green onions, thinly sliced crosswise
- 1 jalapeno pepper, finely chopped
- 1/2 teaspoon cayenne pepper
- Juice half a lime
- 2 to 3 ounces cotija cheese, crumbled or grated
- In a large heavy skillet over medium high heat, add olive oil and corn. Sauté until heated through and the corn starts to char.
- In a large bowl, mix together corn, mayonnaise, yogurt (or sour cream), cilantro, green onions, pepper, cayenne, and lime juice. Mix until thoroughly combined.
- To serve, top with the cheese and garnish with cilantro. Best served warm or at room temperature.