|

🌽 Mexican Corn Salad – A Flavorful, Zesty Side Dish for Any Occasion

ByTeasty Recipes

Looking for a Fresh and Flavorful Dish for Your Next BBQ or Mexican-Themed Dinner? Try Mexican Corn Salad! 🌽

Mexican Corn Salad is the perfect answer to those craving something vibrant, fresh, and easy to prepare. This salad takes inspiration from classic Mexican street food and transforms humble corn kernels into a mouth-watering dish, perfect for any gathering. With its creamy, tangy dressing and bursts of fresh flavor, it’s sure to become a favorite at your table!

Why You’ll Love This Recipe

  • 🌶 Flavor Explosion: Sweet corn paired with a rich, tangy dressing and fresh herbs offers an explosion of flavor in every bite.
  • 🔄 Versatile: Customize with your favorite add-ins like avocado, bell peppers, or extra jalapenos for added spice.
  • ⏱ Quick & Easy: Ready in just 20 minutes—ideal for a fast, delicious lunch or dinner.
  • 🎉 Crowd-Pleaser: Perfect for BBQs, potlucks, and casual gatherings—your guests will love it!

Ingredient Breakdown

  • Fresh or Canned Corn: Fresh corn caramelizes beautifully when sautĂ©ed, but canned corn works well too.
  • Onions: SautĂ©ed until golden, they add depth and sweetness.
  • Spring Onions: Provide a mild onion flavor and crunch.
  • Cilantro: Essential for that authentic Mexican flavor.
  • Jalapeno (Optional): For those who like a kick of heat!
  • Vegan Feta: Adds creaminess and a tangy bite.

Simple Mexican Seasoning Blend

A mix of chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper for that unmistakable Mexican flavor.

How to Make Mexican Corn Salad

1. Cooking the Corn:

Heat oil or vegan butter in a pan and sauté chopped onions until translucent. Add the corn and cook until golden and fragrant, then sprinkle with the Mexican seasoning blend.

2. Assembling the Salad:

In a large bowl, combine the sautéed corn and onions with chopped spring onions, cilantro, and jalapenos. Add crumbled vegan feta for a creamy touch.

3. Whisking the Dressing:

Mix vegan yogurt, mayonnaise, spices, lime juice, and chili sauce in a bowl until smooth and creamy.

4. Final Touch:

Pour the dressing over the corn mixture and toss gently to coat. Let the salad sit for a bit to allow the flavors to meld.

Serving Suggestions

Serve this versatile salad either warm or chilled. It pairs perfectly with grilled meats at a BBQ or as a refreshing side to spicy dishes. Garnish with extra cilantro or vegan feta for added flair.

Fresh Corn vs. Canned Corn

While fresh corn offers a caramelized, sweet flavor, canned corn is a great alternative that works in a pinch. For the best results, try to use fresh corn if available.

Pro Tip for Cutting Corn off the Cob

Use an inverted ramekin in a large bowl or a bundt pan to keep the kernels contained while cutting them off the cob. This trick helps avoid the usual mess!

Cooking Tips for Perfection

  • Use Fresh Ingredients: Fresh corn and herbs make a big difference in flavor.
  • Heat it Right: SautĂ© over medium-high heat for perfect caramelization.
  • Balance the Flavors: Taste and adjust seasoning as needed for the best results.

Perfect for Any Occasion

Whether it’s a summer BBQ, potluck, or casual lunch, this Mexican Corn Salad brings bright colors and bold flavors to any table. It’s sure to be a hit!

Mexican Corn Salad Recipe

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Ingredients for the Corn Salad:

  • 1 tablespoon oil or vegan butter
  • 1 medium onion, finely chopped
  • 2 cups fresh or canned corn kernels (drained if canned)
  • 2-3 spring onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno, finely chopped (optional)
  • 1/2 cup vegan feta, crumbled

Mexican Seasoning Blend:

  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper

For the Dressing:

  • 1/2 cup vegan yogurt
  • 2 tablespoons vegan mayonnaise
  • 1/2 teaspoon chili powder (or adjust to taste)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt (adjust to taste)
  • 1-2 teaspoons chili or hot sauce (adjust to taste)
  • Juice of 1 lime

Instructions:

  1. Sauté the Onion and Corn:
    • Heat oil or vegan butter in a large pan over medium heat.
    • Add the chopped onion and sautĂ© until translucent.
    • Add the corn and season with the Mexican spice blend. Cook until caramelized, then transfer to a mixing bowl.
  2. Prepare the Salad:
    • To the bowl, add chopped spring onions, cilantro, jalapeno (if using), and crumbled vegan feta. Toss gently.
  3. Make the Dressing:
    • In a separate bowl, whisk together all dressing ingredients until smooth.
  4. Combine and Serve:
    • Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate for 20-30 minutes to allow the flavors to meld.

Notes:

  • Fresh corn is ideal for the best flavor, but canned corn works too.
  • Adjust the heat level by adding more or less jalapeno.
  • Serve immediately or refrigerate for deeper flavors.

#MexicanCornSalad #GrilledCornSalad #VeganSideDish #GlutenFreeRecipe #HealthySalads #PlantBasedRecipes #SummerBBQ