Mexican Corn Salad

Name: Mexican Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 5 cups corn cut from the cob (~4 large ears) ((or frozen corn, not thawed, Note 1)); 2 tbsp / 30g butter; 2 garlic cloves (, minced); 1/2 tsp each salt and pepper; 1/4 cup mayonnaise ((can cut down to 2 tbsp)); 1/4 cup sour cream ((or yoghurt)); 1/2 cup parmesan cheese (, finely grated (Note 1)); 1 tbsp Jalapeno (, deseeded and finely chopped (optional)); 1 cup coriander / cilantro leaves (, roughly chopped); 1 cup green onion (, finely sliced (~2 stems)); 1/2 red onion (, finely chopped); 2 - 3 tbsp lime juice (, fresh (plus more to taste)); 60g / 2 oz Cotija or Feta (, crumbled (optional) (Note 2)); Jalapeno slices, coriander/cilantro leaves, lime wedges (, optional)

Instructions

Prep:10minCook:10min

Recipe video above. A Can't-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!

Mexican Corn Salad

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Ingredients

Instructions

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