Mexican Corn Salad

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Corn is a hot commodity in our area.   The farmer’s market opens at 9:30am but a line begins around 8:45 to get corn from the preferred farm.  I don’t know about you but I don’t have the time to wait in line for 45 minutes before the farmer’s market opens in order to get corn.  Plus, Baby J is usually down for his nap between 9-9:30 so we don’t go to the farmer’s market until around 11.

Luckily for me one of my good friends lives on the farm because her family owns it.  So when I had a craving for corn last week and I knew I couldn’t get any at the farmer’s market before they sold out, my friend was nice enough to bring me over a dozen ears of corn.  Now it’s just me, my husband, and Baby J so a dozen ears of corn is a lot and I needed to find something to do with it other then roasting it with dinner.

I looked through my cooking magazines and came up with a recipe for Mexican Corn Salad.  It used 6 ears of corn, didn’t have a ton of ingredients, and seemed to be semi-healthy.  Plus it was from Cook’s Illustrated so I knew it would be good.  I’ve never made a recipe from Cook’s Illustrated that didn’t turn out so I trust them completely.

The corn is cooked in a skillet over high heat so that one side is slightly charred.  It’s then tossed with a light dressing, fresh lime juice, cojita cheese, and fresh cilantro.  I thought it would be good with some black beans tossed in as well.

This is a really fresh tasting salad.  It would be a great addition to any cook out or picnic.  It’s an easy vegetable side dish to make and one that no one else is probably going to bring.  I like that the sweet corn is the start but there is a little heat from the jalapenos which is tamed by the creamy dressing.

Mexican Corn Salad

A fresh corn salad in a creamy dressing with cojita cheese, jalapenos, and chopped cilantro.

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Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Author: Hezzi-D

Ingredients

• 3 Tablespoons fresh lime juice
• 3 Tablespoons sour cream
• 1 Tablespoon mayonnaise
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 jalapeno pepper seeded and minced
• 1 Tablespoon olive oil
• 6 ears corn kernels cut from the cobs
• 2 garlic cloves minced
• 4 oz. cojita cheese crumbled
• 1/2 c. cilantro chopped

Instructions

• In a small bowl combine lime juice, sour cream, mayonnaise, black pepper, salt, and jalapeno peppers. Set aside.
• Heat the oil in a large skillet over high heat. Add the corn and spread in an even layer. Cover and cook for 5 minutes, without stirring, until corn is charred on the bottom.
• Remove from heat and remove lid. Pour into a large bowl.
• Add in the sour cream mixture and mix to combine. Allow to cool for 10 minutes.
• Add the garlic, cheese, and cilantro to the bowl and toss to combine.

Notes

Recipe slightly adapted from Cook's Illustrated