Mexican Corn Salad - Handmade in the Heartland

Mexican Corn Salad

Mexican Corn Salad Recipe

Happy Monday friends.  I've got a salad that you so need in your life- like today.  This Mexican corn salad is so good that its kind of addicting, trust me it didn't last long in my fridge! Its absolutely perfect for sharing at a party or to serve beside some enchiladas or tacos.  I just like to eat it strait from the tupperware container for lunch. :) It doesn't take long at all to prepare which is always a bonus and you won't feel like you're eating crap. 

Mexican Corn Salad Recipe

I have to give credit to my friend Lindsay for this recipe, she made it this summer and brought it to a bbq and I couldn't stop eating it.  However when Lindsay made it she grilled the corn, which is totally fabulous, but its like 2 degrees outside and I'm not about to fire up the grill and stand on my deck in a parka.  So I improvised and roasted it, I used frozen corn on the cob and slathered that baby with butter.  It totally worked and tasted almost as good as the grilled summer version.  

Mexican Corn Salad Recipe

I used my nonstick Demarle at Home flexiflat that is totally genius.  You could also use a Silpat or a foil lined baking sheet. I was so happy that the corn got a little charred in spots, a little like grilling it.
Mexican Corn Salad Recipe


Mexican Street Corn Salad

by Handmade in the Heartland
Ingredients
  • 9 Ears of Corn
  • 1 stick of butter
  • 6 Tablespoons Mayo
  • 4 oz Cotija Cheese (1/2 a brick)
  • 4 Tablespoons Lime Juice
  • 1/3 Cup Cilantro, diced
  • 2 Tablespoons Red Onion, minced
  • 2 Cloves Garlic, minced
  • 1/2 Teaspoon Chili Powder
  • S&P to taste
Instructions
  • During the summer you can grill your corn, but since its winter I roasted mine in the oven and its a perfect solution! Preheat your oven to 400, take one stick of butter and rub it all over each ear of corn. Generously season with salt and pepper. Place in a butter baking dish or one your flexiflat. Roast for 30-45 minutes, turning once at about 20 minutes. Remove from oven and let cool.
  • Once the corn is cool enough to touch cut it off the stalk. Combine all the ingredients in a bowl and mix until combined. Voila, you are ready to serve a delicious tasting salad. Place in the fridge in an air tight container and it will be good for about a week.
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Mexican Corn Salad Recipe

What are your favorite sides and salads for parties? I'd love to hear in the comments.  Also if you make this- tag me on instagram (@HandmadeintheHeartland), It makes me so happy to see you using the ideas and recipes on Handmade in the Heartland!

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