This Mexican Style Corn Salad is based on the flavors of the well-known corn on the cob sold on the streets in Mexico. Great for a cookout!
Now that summer is in full swing, we're all looking for recipes that are easy and very quick to prepare, aren't we? This Mexican Style Corn Salad is exactly that. It's based on the famous corn on the cob sold by street vendors in Mexico.
Now, I've never been to Mexico, but I've certainly heard about the corn many times. It's corn on the cob that is coated with mayonnaise and cojita cheese and served with a wedge of lime.
Sounds heavenly to me. This recipe basically just takes all those ingredients and combines them with whole kernel corn. Same flavors. About one-third the cooking time. Works for me!
How to Make Mexican Style Corn Salad
This recipe is so simple that you don't even need my usual step-by-step photos.
- You just open two cans of whole kernel corn (if you have fresh that would be even better - you'll need the kernels from about four ears for this)
- Bring it to a boil in a saucepan. Let the corn boil for a minute or two, drain it and return it to the pan.
- Add everything else and stir. Easy-peasy!
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Mexican Style Corn Salad
- 30 ounces canned whole kernel corn
- 1 tablespoon butter
- 2 tablespoons mayonnaise
- ¼ cup grated cotija cheese or substitute Parmesan
- Juice of one lime
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
- In a medium saucepan, bring the corn to a boil over high heat.
- Drain and return the hot corn to the pan.
- Add the remaining ingredients and mix well.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.