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If you love vibrant, fresh flavors, this Mexican Corn Off The Cob Salad is a must-try. Packed with charred corn, juicy cherry tomatoes, zesty lime juice, and a sprinkle of cotija cheese, it’s a fiesta in a bowl. Perfect for summer barbecues or a quick weeknight side, this salad brings a burst of color and taste to any meal. Let’s dive in!
Mexican Corn Off The Cob Salad Recipe
Ingredients:
- 4 ears corn, shucked
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 cup cotija cheese, crumbled
- 1 tbsp olive oil
- to taste salt and pepper
Instructions:
- Heat a skillet over medium-high heat and add the corn. Cook, turning occasionally, until charred on all sides, about 10 minutes. Remove from heat and let cool.
- Cut the kernels off the cob and place them in a large mixing bowl.
- Add the cherry tomatoes, red onion, cilantro, lime juice, chili powder, cotija cheese, and olive oil to the bowl. Toss to combine.
- Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.
What You Will Need
Read more: Instant Pot Mexican Street Corn Recipe
What you will need to make Mexican Corn Off The Cob Salad
- Corn: Charred kernels add a smoky flavor and crunchy texture, forming the base of this vibrant salad.
- Cherry tomatoes: Juicy and sweet, they provide a burst of color and freshness.
- Red onion: Adds a sharp, tangy bite that balances the sweetness of the corn and tomatoes.
- Cilantro: Fresh and aromatic, it brings a herbaceous note that complements the other ingredients.
- Lime juice: Provides acidity and brightness, enhancing the overall flavor profile.
- Chili powder: Adds a subtle heat and depth, making the salad more exciting.
- Cotija cheese: Crumbly and salty, it adds richness and a creamy texture.
- Olive oil: Helps to meld the flavors together while adding a smooth finish.
Tools and Instruments Required
What tools/instruments will be needed to make Mexican Corn Off The Cob Salad Recipe
- Skillet: Essential for charring the corn, giving it a smoky flavor and slightly crispy texture.
- Knife: Needed to cut the kernels off the cob and chop other ingredients like tomatoes and onions.
- Mixing bowl: Used to combine all the ingredients evenly, ensuring every bite has a mix of flavors.
- Tongs: Handy for turning the corn in the skillet, ensuring even charring on all sides.
Mexican Corn Off The Cob Salad
A fresh and zesty salad perfect for summer gatherings.
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Ingredients:
Main Ingredients
- 4 ears corn, shucked
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 cup cotija cheese, crumbled
- 1 tbsp olive oil
- to taste salt and pepper
Instructions:
- 1. Heat a skillet over medium-high heat and add the corn. Cook, turning occasionally, until charred on all sides, about 10 minutes. Remove from heat and let cool.
- 2. Cut the kernels off the cob and place them in a large mixing bowl.
- 3. Add the cherry tomatoes, red onion, cilantro, lime juice, chili powder, cotija cheese, and olive oil to the bowl. Toss to combine.
- 4. Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.
Notes:
This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 2gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare all ingredients as directed.
- Combine everything except the cheese.
- Store in an airtight container in the fridge.
- Add cheese just before serving.
Freezing Instructions
- Char the corn and let it cool.
- Cut kernels off the cob.
- Place kernels in a freezer-safe bag.
- Freeze up to 3 months.
- Thaw in the fridge before using.
Adding a pinch of smoked paprika to this salad can give it an extra layer of smoky flavor, enhancing the charred corn taste.
FAQ About This Recipe
FAQ:
Can I use frozen corn instead of fresh?
Yes, just thaw and pat dry before charring.
What can I substitute for cotija cheese?
Feta or Parmesan works well.
How long does this salad keep in the fridge?
Up to 3 days in an airtight container.
Can I make this salad ahead of time?
Yes, but add the lime juice and cheese just before serving.
Is there a way to make this salad spicier?
Add diced jalapeños or a pinch of cayenne pepper.
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