{"id":3267,"date":"2020-05-23T13:59:30","date_gmt":"2020-05-23T13:59:30","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=3267"},"modified":"2024-03-04T16:38:55","modified_gmt":"2024-03-04T16:38:55","slug":"mexican-corn-salad","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/mexican-corn-salad\/","title":{"rendered":"Mexican Corn Salad"},"content":{"rendered":"\n

What do you know about Mexico? Sombrero and melodramas good, but what about the cuisine? Burrito, fajita, tacos, nachos are popular Mexican dishes<\/a> and snacks, everybody knows.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

We\u2019ll cook corn<\/a> salad from freshly fried<\/a> corn with mayonnaise dressing with cheese<\/a>, garlic<\/a>, greenery, chili pepper, and lime<\/a> juice.<\/p>\n\n\n\n

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<\/a> corn grain thanks to its creamy texture, therefore, adds all the above features. Nevertheless, you can\u2019t call it too fat even because of the mayonnaise base.<\/p>\n\n\n\n

It\u2019s light and fresh, that\u2019s all because of the rich amount of greens and lime juice, all you need on a hot summer<\/a> day.<\/p>\n\n\n\n

Salad is shared with plates almost right away, that\u2019s why cook in plenty.<\/p>\n\n\n\n

What You Need to Cook Mexican Corn Salad<\/h2>\n\n\n\n

INGREDIENTS:<\/h3>\n\n\n\n
    \n
  • 4 heads of corn<\/li>\n\n\n\n
  • 2 tbsp of mayonnaise<\/li>\n\n\n\n
  • 60 g (2,1 oz) of feta cheese<\/li>\n\n\n\n
  • A bunch of spring onion<\/li>\n\n\n\n
  • A bunch of parsley<\/li>\n\n\n\n
  • 1 chili pepper (if you can find Jalapeno – use this one)<\/li>\n\n\n\n
  • 2 cloves of garlic<\/li>\n\n\n\n
  • \u00bd of lime<\/li>\n\n\n\n
  • Salt, pepper, vegetable oil<\/li>\n<\/ul>\n\n\n\n

    EQUIPMENT:<\/h3>\n\n\n\n
      \n
    • Nothing, that you wouldn\u2019t have<\/li>\n<\/ul>\n\n\n\n

      How to Make Mexican Corn Salad: Step-by-Step Instructions🔪<\/h2>\n\n\n\n

      STEP 1. PREPARE THE DRESSING<\/h3>\n\n\n\n

      Take a small deep plate and add 2 tbsp of mayonnaise.<\/strong><\/p>\n\n\n

      \n
      \"Take<\/figure><\/div>\n\n\n


      Finely chop a few stalks of spring onion (3-4 pieces), parsley (about as much)<\/strong>, add to the mayonnaise.<\/p>\n\n\n\n

      \n
      \"Finely<\/figure>\n\n\n\n
      \"Finely<\/figure>\n<\/figure>\n\n\n\n

      Finely chop 60 g (2,1 oz) of Feta cheese<\/strong> and add to the plate.<\/p>\n\n\n

      \n
      \"Finely<\/figure><\/div>\n\n\n


      Slice 1 chili pepper<\/strong> into small circles and add to the plate too. I used dried ones, but you can use the fresh one as well (that\u2019s better) or Jalapeno ( that’s even better).<\/p>\n\n\n

      \n
      \"Slice<\/figure><\/div>\n\n\n


      Add to the same plate 2 cloves of garlic<\/strong> finely chopped, grated, or squeezed with a garlic press and juice from a half a lime.<\/strong><\/p>\n\n\n

      \n
      \"Add<\/figure><\/div>\n\n\n


      Finely mix everything and put to the fridge, if you’re planning to cook later or put aside if you’re hungry now.<\/p>\n\n\n

      \n
      \"Finely<\/figure><\/div>\n\n\n


      If the sauce looks too thick, add a bit of water<\/p>\n\n\n\n

      \n\n\n\n

      STEP 2. PREPARE THE CORN<\/h3>\n\n\n\n

      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.<\/p>\n\n\n\n

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

      \n
      \"Remove<\/figure>\n\n\n\n
      \"Cut<\/figure>\n<\/figure>\n\n\n\n

      Put the gourd vertically and using the knife, cut off the grains from the top down.<\/p>\n\n\n\n

      \n
      \"Put<\/figure>\n\n\n\n
      \"Put<\/figure>\n<\/figure>\n\n\n\n

      Done? Turn the gourd and continue until there are no grains left. Do the same with the rest 3 gourds.<\/p>\n\n\n

      \n
      \"Do<\/figure><\/div>\n\n\n
      \n\n\n\n

      STEP 3. FRY THE CORN AND MAKE A SALAD<\/h3>\n\n\n\n

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

      Carefully add there grains and spread evenly on the surface.<\/p>\n\n\n

      \n
      \"Carefully<\/figure><\/div>\n\n\n

      Fry for 1-1,5 minutes, don’t stir until one side is golden.<\/p>\n\n\n\n

      \n
      \"Fry<\/figure>\n\n\n\n
      \"Fry<\/figure>\n<\/figure>\n\n\n\n

      Mix everything and cook for another 1-1,5 minutes not stirring.<\/p>\n\n\n\n

      Therefore you need to make them golden all around. It’ll take you 6-10 minutes and 3-5 mixing.<\/p>\n\n\n\n

      Put the grains into the serving plate.<\/p>\n\n\n

      \n
      \"Put<\/figure><\/div>\n\n\n

      Finely mix a salad and serve.<\/p>\n\n\n

      \n
      \"Finely<\/figure><\/div>\n\n\n


      You can serve it either warm or cold. Taste. Personally I think it tastes more interesting when warm.<\/p>\n\n\n

      \n
      \"You<\/figure><\/div>\n\n\n\n
      <\/div>
      \n\t
      \n\t

      Mexican Corn Salad<\/h2>\n
      <\/div>\n