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5 from 5 votes

Creamy Mexican Corn Salad

For a side, this corn salad is packed with flavor.
Prep Time30 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Servings: 8
Calories: 314kcal

Ingredients

  • 4 large ears of corn
  • 2 tablespoons oil anything but olive
  • 2 cloves of garlic minced
  • 3 radishes sliced thin then cut in half
  • ½ cup chives and green onion sliced thin
  • 1 jalapeno diced
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ½ cup mayonnaise
  • ½ cup sour cream
  • Juice of 1 lime
  • ¼ cup cilantro chopped
  • 1 10 ounce package queso fresco

Instructions

  • Shuck corn and remove kernels from cob.
  • Add oil to a cast iron skillet, heat over medium high heat.
  • Add corn to skillet, stirring occasionally.
  • In a small bowl, add mayo, sour cream, and seasonings. Stir until well mixed.
  • Crumble cheese and add 3/4 of the package to the dressing mixture.
  • When corn begins to brown, continue to heat while stirring frequently, about 6 minutes total or until corn is roasted, add garlic and cook for 1 minute.
  • Add corn to a mixing bowl, and stir in dressing while corn is still hot. Stir until corn is coated and cheese is starting to melt.
  • Add radishes, chives, green onions, and jalapeno to salad and stir gently.
  • Serve hot or chill and serve cold.

Nutrition

Calories: 314kcal | Carbohydrates: 11g | Protein: 9g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 402mg | Potassium: 209mg | Fiber: 1g | Sugar: 5g | Vitamin A: 695IU | Vitamin C: 7mg | Calcium: 242mg | Iron: 1mg