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Mexican Corn Salad

by Olexiy Bayev
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What do you know about Mexico? Sombrero and melodramas good, but what about the cuisine? Burrito, fajita, tacos, nachos are popular Mexican dishes and snacks, everybody knows.

I want to share with you a bit less popular recipe and so to say, open a door to the other side of Mexican cuisine.

We’ll cook corn salad from freshly fried corn with mayonnaise dressing with cheese, garlic, greenery, chili pepper, and lime juice.

Thanks to mayonnaise and cheese it turns out very gentle but peppery, garlic, and chili tingle receptors and enhances the taste. Dressing spreads on every juicy and sweet corn grain thanks to its creamy texture, therefore, adds all the above features. Nevertheless, you can’t call it too fat even because of the mayonnaise base.

It’s light and fresh, that’s all because of the rich amount of greens and lime juice, all you need on a hot summer day.

Salad is shared with plates almost right away, that’s why cook in plenty.

What You Need to Cook Mexican Corn Salad

INGREDIENTS:

  • 4 heads of corn
  • 2 tbsp of mayonnaise
  • 60 g of feta cheese
  • A bunch of spring onion
  • A bunch of parsley
  • 1 chili pepper (if you can find Jalapeno – use this one)
  • 2 cloves of garlic
  • ½ of lime
  • Salt, pepper, vegetable oil

EQUIPMENT:

  • Nothing, that you wouldn’t have

How to Make Mexican Corn Salad: Step-by-Step Instructions🔪

STEP 1. PREPARE THE DRESSING

Take a small deep plate and add 2 tbsp of mayonnaise.

Take a small deep plate and add 2 tbsp of mayonnaise for mexican corn salad
Finely chop a few stalks of spring onion (3-4 pieces), parsley (about as much), add to the mayonnaise.

Finely chop 60 g of Feta cheese and add to the plate.

Finely chop Feta cheese for mexican corn salad
Slice 1 chili pepper into small circles and add to the plate too. I used dried ones, but you can use the fresh one as well (that’s better) or Jalapeno ( that’s even better).

Slice chili pepper for mexican corn salad
Add to the same plate 2 cloves of garlic finely chopped, grated, or squeezed with a garlic press and juice from a half a lime.

Add juice from a half a lime for mexican corn salad
Finely mix everything and put to the fridge, if you’re planning to cook later or put aside if you’re hungry now.

Finely mix everything for mexican corn salad
If the sauce looks too thick, add a bit of water


STEP 2. PREPARE THE CORN

As we need only corn grains, the first thing you need to do is to separate them. I’ll tell you how to do that.

Firstly, peel 4 heads of corn and remove the ‘hair’, cut off the bottom part to make it more stable in the vertical position (not necessarily).

Put the gourd vertically and using the knife, cut off the grains from the top down.

Done? Turn the gourd and continue until there are no grains left. Do the same with the rest 3 gourds.

Do the same with the rest 3 gourds for mexican corn salad


STEP 3. FRY THE CORN AND MAKE A SALAD

Take a big frying pan (use a wok if you have one) and put in the high heat. Add 2 tbsp of vegetable oil and warm it up until almost smokes.

Carefully add there grains and spread evenly on the surface.

Carefully add grains in the frying pan for mexican corn salad

Fry for 1-1,5 minutes, don’t stir until one side is golden.

Mix everything and cook for another 1-1,5 minutes not stirring.

Therefore you need to make them golden all around. It’ll take you 6-10 minutes and 3-5 mixing.

Put the grains into the serving plate.

Put the grains into the serving plate for mexican corn salad

Finely mix a salad and serve.

Finely mix a salad and serve. for mexican corn salad
You can serve it either warm or cold. Taste. Personally I think it tastes more interesting when warm.

You can serve it either warm or cold mexican corn salad

Mexican Corn Salad

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I want to share with you a bit less popular recipe and so to say, open a door to the other side of Mexican cuisine. We’ll cook corn salad from freshly fried corn with mayonnaise dressing with cheese, garlic, greenery, chili pepper, and lime juice.
Mexican Corn Salad easy to make step-by-step recipe
CourseSalad
CuisineMexican
Cook Time15 minutes
Total Time15 minutes
Servings2
Calories200kcal

Equipment

  • nothing, that you couldn't have

Ingredients

  • 4  heads of corn
  • 2 tbsp  mayonnaise
  • 60 g feta cheese
  • a bunch of spring onion
  • a bunch of parsley
  • 1 chili pepper if you can find Jalapeno – use this one
  • 2 cloves of garlic
  • ½ lime
  • salt
  • pepper
  • vegetable oil

Instructions

  • Take a small deep plate and add 2 tbsp of mayonnaise.
  • Finely chop a few stalks of spring onion (3-4 pieces), parsley (about as much), add to the mayonnaise.
  • Finely chop 60 g of Feta cheese and add to the plate.
  • Slice 1 chili pepper into small circles and add to the plate too.
  • Add to the same plate 2 cloves of garlic finely chopped, grated, or squeezed with a garlic press and juice from a half a lemon. Finely mix everything.
  • Peel 4 heads of corn and remove the ‘hair’, cut off the bottom part. Put the gourd vertically and using the knife, cut off the grains from the top down. Turn the gourd and continue until there are no grains left. 
  • Take a big frying pan (use a wok if you have one) and put in the high heat. Add 2 tbsp of vegetable oil and warm it up until almost smokes.
  • Carefully add there grains and spread evenly on the surface. Fry for 1-1,5 minutes, don’t stir until one side is golden. Mix everything and cook for another 1-1,5 minutes not stirring. Therefore you need to make them golden all around. It’ll take you 6-10 minutes and 3-5 mixing.
  • Put the grains into the serving plate. Finely mix a salad and serve.

Nutrition

Calories: 200kcal | Carbohydrates: 6g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 432mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 38mg | Calcium: 159mg | Iron: 1mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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