Looking for a fresh and vibrant dish to bring to your next BBQ or Mexican-themed dinner? Mexican Corn Salad is the answer! This delightful dish captures the essence of Mexican street food, transforming simple corn kernels into a tantalizing salad that’s perfect for any occasion. With its creamy, tangy dressing and bursts of fresh flavors, it’s sure to become a favorite at your table.
Why You’ll Love This Recipe:
Flavor Explosion: The sweet corn combined with a rich, tangy dressing and fresh herbs creates a taste sensation in every bite.
Versatile: Easily customizable with your favorite add-ins like avocado, bell peppers, or extra jalapenos for added spice.
Quick and Easy: Perfect for a speedy lunch or dinner that doesn’t compromise on flavor.
Crowd-Pleaser: A brilliant dish for sharing at potlucks, BBQs, and casual gatherings.
Deep Dive into Ingredients:
Fresh or Canned Corn: Fresh corn brings out a sweet, caramelized flavor when sautéed, but canned corn works great in a pinch.
Onion: Adds a lovely depth of flavor when sautéed until golden.
Spring Onions: Provide a mild, fresh onion taste and a nice crunch.
Cilantro: Adds a burst of freshness and is essential for that authentic Mexican flavor.
Jalapeno (Optional): For those who love a bit of heat, jalapenos are a fantastic addition.
Vegan Feta: Adds a creamy, tangy element that ties the salad together.
Simple Seasoning Blend:
A perfect mix of chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper for that classic Mexican flavor.
Step-by-Step Instructions
- Cooking Corn: Heat oil or vegan butter in a pan, sauté onions until translucent, then add the corn. Cook until the corn is golden and fragrant, then season with the homemade spice blend for that quintessential Mexican taste.
- Assembling the Salad: In a large bowl, mix the sautéed corn and onions with fresh spring onions, cilantro, and jalapenos. Add crumbled vegan feta for a touch of creaminess.
- Whisking the Dressing: In a separate bowl, combine vegan yogurt, vegan mayonnaise, additional spices, lime juice, and chili sauce. Whisk until smooth and creamy.
- Final Touch: Pour the dressing over the corn mixture and toss gently to coat every ingredient evenly. Let it sit for a while to allow the flavors to meld beautifully.
Serving Suggestions
This salad is versatile enough to be served both warm and chilled. It pairs wonderfully with grilled meats at a BBQ or as a refreshing side to spicy dishes. Consider garnishing it with extra cilantro or vegan feta before serving to enhance its appeal.
Fresh Corn vs. Canned Corn
Both fresh and canned corn can be used in this recipe, but fresh corn is the best choice for a rich, caramelized flavor when sautéed. If fresh corn isn’t available, canned corn is a great alternative that still yields tasty results.
How to Cut Corn Off the Cob
Cutting corn kernels off the cob can be a messy task, but here’s an easy trick: place an inverted ramekin in a large bowl or use a bundt pan. Stand the corn cob on the ramekin, then use a knife to cut the kernels off. The walls of the bowl or bundt pan will catch the kernels, preventing them from flying all over your counter!
Cooking Tips for Perfection:
Quality Ingredients: Fresh corn and herbs will make a noticeable difference in flavor.
Proper Heat: Sauté the corn over medium-high heat to achieve that perfect golden-brown caramelization.
Balancing Flavors: Taste and adjust the seasoning as you go to ensure the perfect balance of flavors.
Serve This Salad Anytime
Serve this as a side dish for all things Mexican. It’s perfect for summer BBQs, potlucks, casual lunches, or as a side dish for dinner tonight. The bright colors and bold flavors make it a standout on any table.
Mexican Corn Salad
Equipment
- Large pan
- Mixing bowls
- Knife
- Cutting board
- Whisk
Ingredients
For the Corn Salad:
- 1 tablespoon oil or vegan butter
- 1 medium onion finely chopped
- 2 cups fresh or canned corn kernels drained if using canned
- 2-3 spring onions chopped
- 1/4 cup fresh cilantro chopped
- 1 jalapeno finely chopped (optional)
- 1/2 cup vegan feta crumbled
Mexican Seasoning Blend:
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
For the Sauce:
- 1/2 cup vegan yogurt
- 2 tablespoons vegan mayonnaise
- 1/2 teaspoon chili powder or adjust to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt adjust to taste
- 1-2 teaspoons chili or hot sauce adjust to taste
- 1 Juice of 1 lime
Instructions
Sauté the Onion and Corn:
- Heat oil or vegan butter in a pan over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Add the fresh or canned corn kernels to the pan. Stir well to combine with the onion.
- Sprinkle the Mexican seasoning blend over the corn and onion mixture. Stir to coat evenly.
- Continue to cook for about 5-7 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
- Remove from heat and transfer to a large mixing bowl.
Prepare the Salad:
- To the bowl with the cooked corn and onions, add the chopped spring onions, cilantro, and jalapeno (if using).
- Add the crumbled vegan feta and gently toss to combine.
Make the Sauce:
- In a small bowl, whisk together the vegan yogurt, vegan mayonnaise, chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, salt, chili or hot sauce, and lime juice until smooth.
Combine and Serve:
- Pour the sauce over the corn salad mixture.
- Toss gently to ensure everything is evenly coated with the sauce.
- Taste and adjust seasoning if necessary.
Serve:
- Serve the Mexican Corn Salad immediately, or refrigerate for 20-30 minutes to allow the flavors to meld together.
- Garnish with additional cilantro or vegan feta if desired.
Notes
• Adjust the level of heat by adding or omitting jalapenos.
• The salad can be served immediately or refrigerated for 20-30 minutes to let the flavors meld.
• Perfect for a variety of occasions, including potlucks and casual lunches.