Mexican corn salad | designlovefest

my friend kathryn has made this corn salad for us a couple of times and it’s always a hit. i was super excited to see corn at the farmer’s market a couple of weeks ago because that means it is officially summer! if you have a bbq you can grill the corn, if not, you can use your broiler like we did. the recipe is fairly flexible, i like a lot of cilantro so i add almost an entire cup but you could cut down on that. we turned the salad into a meal by serving them on taco shells with avocado under but it’s almost better as a side dish, with grilled meat or fish.you could also doctor it up by adding red onion, black beans, jalapeño, etc and serve it on it’s own. enjoy! – joanie

Mexican corn salad | designlovefest

what you’ll need:

• 6 ears of corn
• juice of 2 limes plus more wedges for serving
• 1 big bunch of cilantro about 3/4 cups chopped. to prep, remove the tough ends of the stem and then finely chop the rest, you don’t need to de-stem it.
• 1/4 – 1/3 cup mayo
• 1 large avocado
• 1 teaspoon chili powder
• sprinkle of chili flakes for serving
• 1/2 cup cotija cheese crumbled (or feta if not available)
• small corn or flour tortillas (we toasted ours in avocado oil before serving to make them crispy)
• salt + pepper to taste

Mexican corn salad | designlovefest
Mexican corn salad | designlovefest

• remove husks and hairs on the corn and lay all six onto a baking sheet, brush with olive oil. set your oven to broil and roast the corn, the time will depend on you broiler strength, this look about 3-4 minutes on each side. it doesn’t all need to be brown, just some areas toasted.

• slice off the kernels from each corn into a bowl. add the cilantro, lime juice, cotija cheese, chili flakes, chili powder and mayo. mix well. season with salt and pepper, taste and adjust. i like a lot of lime juice so you may want to add more!

• heat your tortillas in a hot skillet, you can also add a little bit of olive oil/avocado oil if you would like them to be crispier. mash up a bit of avocado onto each tortilla and layer with the corn salad. enjoy!

Mexican corn salad | designlovefest
Mexican corn salad | designlovefest






Add your own

    Viet says:

    This looks great! Would you recommend to leave the husks on if I plan on grilling the corn on my BBQ? Thanks for the recipe!

    Ivan Solis says:

    Hi Viet! I would recommend grilling your corn with the husks removed on the grill.

    terry says:

    Nice one. I am hungry now:)) Will try it future.

    If you like home decor ideas and tips. I have a recommend blog temapon.ca which is my personal blog to collect popular tips and ideas..

    Here has lots video tips: https://www.teampon.ca/category/video-tips/

    Brodey says:

    If I’m looking to make one of these, would you say it’s better to use a full mayo, or like a low fat mayo as an alternative? Is it a strong taste? I hate the taste of low fat mayo.

    But it looks good once again well done on the photos what a photo!

    bri says:

    I would say use regular full fat mayo. you aren’t using very much compared to the amount of corn so you won’t taste it. I never recommend using low fat anything, I think using full fat in moderation! you can also use an avocado mayo or something like that.

    Sitta Karina says:

    I’ve never tried corn salad before, but will definitely try this one! And I prefer to eat this without tacos. Thanks for the recipe.

    monica says:

    so this is like esquites, my favorite childhood snack! love it so much!

    Ivan Solis says:

    yes! exactly like esquites, so good!

    Renato Cuomo says:

    Great, i love! Very interesting post!! regards from Italy

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