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Mexican Corn Salad Recipe

This corn salad recipe makes for a light and tasty dinner.

by: Mira Angeles | Jan 13, 2017

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IMAGE Hans Fausto

Looking for a light dinner idea? This Mexican corn salad recipe fits the bill and is pretty tasty to boot. For a heartier version, add chicken strips.

Prep Time

15 mins

Cooking Time

10 mins

Ready In

25 mins

Yield

4

Cuisine

Mexican

Cooking Method

Saute and Toss

Mexican Corn Salad Ingredients

1 1/2 tablespoons vegetable oil

6 ears fresh corn, husked and kernels cut from cob

salt, to taste

1/3 cup onion, chopped

1/3 cup cilantro (wansoy), (leaves), chopped and slightly packed

1 clove garlic, minced

1/3 cup feta cheese, diced, divided

3 tablespoons mayonnaise

1 to 1 1/2 tablespoons fresh lime juice, or calamansi juice, divided

1/2 teaspoon chili powder, plus more to taste

2 medium avocado, peeled, seeded and diced (optional)

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How to Make Mexican Corn Salad

Heat vegetable oil in a large skillet. Add corn, season to taste with salt, and toss. Cook, tossing only every 2 minutes, until corn is charred, about 6 to 10 minutes. Remove from heat and allow to cool slightly.

Transfer corn to a medium bowl. Add onions, cilantro, garlic, ¾ of the feta cheese, mayonnaise, 1 tablespoon lime juice, and chilli powder; toss.

Pour ½ tablespoon lime juice over avocados, if using, then add to the corn mixture. Gently toss and top with remaining feta cheese. Sprinkle with extra chilli powder and cilantro, if desired.

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