Mexican Corn Salad – a delicious recipe with mayonnaise, chili powder, ground cumin, corn, cotija cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a small bowl, mix together the mayonnaise, juice of one lime, the chili powder and the ground cumin. Blend well and set aside.
2
Cook the corn on the cob. You can bring a large pot of water to the boil, drop in the cobs and bring the water back to the boil. Remove the pot from the heat, cover it and let the cobs cook for five minutes. If you've got the grill going, you can then place the cobs on the grill to get a nice char on the kernels, but it's fine if you don't grill.
3
When cool enough to handle, cut the kernels from the cobs using a sharp knife. Place the corn in a large bowl and squeeze over the juice of one lime.
4
Toss the kernels around to absorb the lime juice. Add the cotija cheese and toss to combine. Stir in the mayonnaise dressing to coat all the corn kernels.
5
Add salt to taste and mix well. This salad will keep covered in the fridge for 24 hours.
373
kcal
Calories
23
g
Fat
35
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup mayonnaise (or more to taste), juice of 2 limes, 1 teaspoon mild chili powder, 1/2 teaspoon ground cumin, and more.
Yes, Mexican Corn Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
