Hey there! So, today I want to share with you a fantastic recipe for Mexican Corn Salad that is an absolute crowd-pleaser. I remember the first time I made this dish for a summer barbecue, and it disappeared within minutes! The combination of flavors and textures in this salad is just so satisfying.
Why You’ll Love This
This Mexican Corn Salad is my go-to when I want to bring something vibrant and delicious to a potluck. I make this when I need a side dish that’s both refreshing and flavorful. My family goes crazy for this because it’s a perfect balance of sweetness from the corn, creaminess from the mayonnaise, and a kick of heat from the jalapeños.
Now, let’s talk about the ingredients. You’ll need fresh corn kernels, red bell pepper, red onion, jalapeños, mayonnaise, lime juice, cilantro, and a blend of spices. Feel free to customize it to your taste preferences. I sometimes add a bit of avocado for extra creaminess.
Directions
To make this salad, start by grilling the corn to add a smoky flavor. Then, mix the corn with the diced bell pepper, red onion, and jalapeños. In a separate bowl, whisk together the mayonnaise, lime juice, and spices. Combine everything and let the flavors meld together in the fridge for a bit.
This is where I usually sneak a taste to adjust the seasoning. Don’t worry if it looks a bit weird at this stage – it always does! The key is to let it chill for at least an hour before serving to let the flavors develop fully.
Variations
As for variations, I’ve tried adding black beans for extra protein, and it turned out great. However, one experiment that didn’t work well was substituting Greek yogurt for mayonnaise – the texture was off. So, stick to mayo for this recipe!
For equipment, a grill pan is ideal for charring the corn, but if you don’t have one, roasting it in the oven works too. Storage-wise, though honestly, in my house, it never lasts more than a day! The flavors are best when fresh.
Serving Suggestions
I love serving this Mexican Corn Salad alongside grilled chicken or fish. The freshness of the salad complements the smokiness of the grilled meats perfectly. It’s also a great topping for tacos or nachos if you want to get creative with it!
Pro tip: I once tried rushing the chilling step and regretted it because the flavors hadn’t fully developed. Patience is key with this recipe. Enjoy making and sharing this delicious Mexican Corn Salad with your loved ones!
Mexican Corn Salad
A vibrant and delicious Mexican Corn Salad that balances sweetness from corn, creaminess from mayonnaise, and heat from jalapeños. Perfect for potlucks or as a side dish.
Ingredients
- 4 cups fresh corn kernels
- 1 red bell pepper, diced
- 1/2 cup diced red onion
- 2 jalapeños, diced
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Directions
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Grill the corn kernels to add a smoky flavor.
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Mix the grilled corn with diced bell pepper, red onion, and jalapeños.
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In a separate bowl, whisk together mayonnaise, lime juice, cilantro, chili powder, cumin, salt, and pepper.
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Combine the dressing with the corn mixture and let it chill in the fridge for at least an hour.
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Adjust seasoning if needed before serving. The flavors develop fully after chilling.