This Mexican corn salad is a colorful and refreshing dish that brings the taste of summer to your table. With sweet corn, crunchy bell peppers, and zesty lime dressing, it’s a delightful side that complements any meal. Easy to prepare and bursting with flavor, this salad is sure to be a hit at your next gathering. Enjoy it as a side dish or a light snack anytime!
Ingredients
- 4 cups fresh corn (or canned/frozen)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 2 limes
- Salt and pepper to taste
- 1/2 teaspoon chili powder (optional)
Servings and Cooking Time
This recipe makes approximately 6 servings. Preparation time is about 15 minutes, and no cooking time is required.
Nutritional Value
Each serving (1 cup) contains approximately: 180 calories, 8g fat, 24g carbohydrates, 4g protein, and 3g fiber. This nutritional breakdown is based on one serving size.
Step-by-Step Cooking Process
- Start by preparing the corn. If using fresh corn, boil the ears for about 5 minutes and then cut the kernels off.
- In a large mixing bowl, combine the corn, diced red and green bell peppers, and chopped red onion.
- Add the chopped cilantro to the bowl.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, salt, and pepper.
- If desired, mix in chili powder for an extra kick.
- Pour the dressing over the corn mixture and stir gently to combine.
- Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, stir the salad again and garnish with extra cilantro if desired.
- Serve chilled or at room temperature, and enjoy!
Alternative Ingredients
If you want to make it lighter, substitute Greek yogurt for sour cream. You can also add chopped avocado or black beans for extra creaminess and protein. Feel free to swap out bell peppers for any other veggies you like, such as cherry tomatoes or zucchini.
Serving and Pairings
This Mexican corn salad pairs beautifully with grilled meats, tacos, or as part of a picnic spread. It also makes a great topping for nachos or can be served alongside chips for dipping.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and does not freeze well due to the creamy dressing. Simply stir before serving.
Cooking Mistakes
- Overcooking the corn can make it tough; just blanch it briefly.
- Not chilling the salad can result in muted flavors.
- Forget to taste and adjust seasonings.
- Using canned corn without rinsing can make the salad too salty.
- Skipping the lime juice will lead to a lack of brightness.
Helpful Tips
- Use fresh corn for the best flavor.
- Let the salad sit for a while before serving to enhance the taste.
- Consider adding diced jalapeños for extra heat.
- Make it a day ahead for maximum flavor.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Just thaw and drain it before using.
How long can I store this salad?
Leftovers can be stored in the fridge for up to 3 days.
Is this salad vegan-friendly?
You can make it vegan by substituting the mayonnaise and sour cream with plant-based alternatives.
What can I add to make it spicier?
Add diced jalapeños or a pinch of cayenne pepper for heat.
Can I prepare this salad in advance?
Yes, it can be made a day ahead; just keep it refrigerated until serving.
Conclusion
Mexican corn salad is a delightful dish that not only brightens up your meal but also offers a refreshing taste of summer. Perfect for gatherings or as a quick side, this salad is versatile and easy to make. Enjoy the vibrant flavors and the joy of sharing this delicious recipe with family and friends!
Mexican Corn Salad
Ingredients
- 4 cups fresh corn
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 2 limes
- Salt and pepper to taste
- 1/2 teaspoon chili powder optional
Instructions
- Prepare the corn by boiling fresh ears for 5 minutes and cutting the kernels off.
- In a large bowl, combine the corn, diced red and green bell peppers, and chopped red onion.
- Add chopped cilantro to the bowl.
- In a separate bowl, whisk mayonnaise, sour cream, lime juice, salt, and pepper.
- Mix in chili powder if desired.
- Pour the dressing over the corn mixture and gently stir to combine.
- Taste and adjust seasoning with more salt, pepper, or lime juice.
- Cover the salad and refrigerate for at least 30 minutes.
- Stir again before serving and garnish with cilantro if desired.
- Serve chilled or at room temperature.
Nutrition
