Creamy Mexican Grilled Corn Salad Recipe Is a Fantastic Side Dish (20 Minutes, 10 Ingredients) by 30Seconds Food
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Corn salads are a wonderful alternative to lettuce-based salads. This simple Mexican-inspired creamy grilled corn salad recipe is a fantastic light lunch or side dish with dinner. The creamy, flavorful corn salad takes no time to make and has a depth of flavor thanks to the grilled corn and bacon.
To make this easy corn salad recipe you only need a handful of ingredients. Here is your short gluten-free shopping list: fresh corn on the cob (read about the health benefits of corn), bacon, red onion, fresh jalapenos (check out the health benefits of jalapenos), pepper-jack cheese (or whatever cheese you like), mayonnaise, sour cream, cream cheese (for extra creaminess), a lime for juicing and cotija cheese.
Cotija is a Mexican cheese that is firm, dry and salty. The cheese is made with cow's milk and named after the town of Cotija, Michoacan. Some call cotija the "Parmesan of Mexico." The cheese does not melt, so it's perfect for sprinkling over the top of this corn salad. If you can't find cotija, you can omit it or use Parmesan cheese instead.
Variations: You could add seasonings to the dressing like ground cumin, chili powder, garlic powder or onion powder. Don't like grilled corn? Skip that step!
Serve this high-protein Mexican corn salad as a side dish with dinner, pack it for a potluck or cookout, or enjoy it as a light lunch. If you're vegetarian, you can simply leave out the bacon or use vegan bacon.
Cuisine: American / Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Ingredients
- 6 corn on the cob, husks and silk removed
- 6 slices bacon, cooked crisp and crumbled
- 1 red onion, chopped or sliced
- 2 fresh jalapenos, seed and chopped
- 1 cup pepper-jack cheese, grated
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 ounces cream cheese, softened
- 1 lime, juiced
- 1/4 cup cotija cheese
Here's how to make it:
- Put the corn onto a hot grill and cook, turning often, until it begins to char. Remove and cool. Carefully cut the kernels off the cob with a sharp knife. (You could also char the corn in a hot, dry cast iron skillet. If you can't find fresh corn on the cob, you could use thawed frozen corn or even canned corn.)
- Put the corn kernels, cooked bacon, red onion, pepper-jack cheese and jalapenos into a salad bowl.
- In another bowl, stir together mayonnaise, sour cream, cream cheese and lime juice. Season with salt and black pepper.
- Add the dressing to the corn mixture. Stir to combine. Top with the cotija cheese. Serve immediately or refrigerate until ready to serve.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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