Wonderful Mexican corn salad recipe


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This amazing Mexican corn salad is a favorite all summer long. Full of fresh, bright, zingy and spicy flavors, it has something for everyone!

Love when corn appears at the local farmer’s market and grocery store, it means summer is solemn. Corn is very sweet and adds a lot to your meals, try it at this casseroleAnd the Power, And the corn.

Mexican Corn Salad Garnished With Lemon And Coriander.

Mexican Street Corn Salad

Crunchy, sweet, spicy and slightly salty, this Mexican salad is incredible. It’s the perfect blend of positively addicting flavors. You and your family will love this Mexican corn salad recipe. It’s easy, fast and a great salad for eating, grilling, and family dinners. With all the fresh ingredients it will fly off the table. The chili powder is perfectly seasoned, which is just enough heat to make it amazing. Adds creamy and salt cottage cheese that compliments onions and peppers.

The great thing about corn salads like this one is that you can customize it depending on your seasoning level. Leave in jalapeno seeds if desired. Add a little chili powder or add an extra handful of cilantro. Coriander brings impeccable freshness with vegetables. Serve this side dish with a large bowl of melon and potato chips Salsa And your favorite main course and you have a feast-friendly dinner any day of the week!

What you need for corn salad

Filled with fresh, full-flavored ingredients, you’ll love how it tastes. The Mexican Corn Salad is the perfect combination and very tasty!

  • corn: I used a roasted fire
  • Red pepper: Cubes
  • Jalapeno: Seeds and cubes
  • Red onion: Cubes
  • coriander: section
  • Cottega cheese: Collapsed
  • mayonnaiseFull-fat or low-fat.
  • chili powder: Adds heat
  • Red pepper: Adds color and flavor
  • Half a lemonUse fresh lemon to get the best flavor.

How to make Mexican corn salad

This pink and bright corn salad comes together quickly making it a favorite. All you need are some pantry ingredients to make this the perfect side dish!

  1. Collecting: In a large bowl, mix the corn, bell pepper, jalapeno, red onion and coriander.
  2. The sauce: In a small bowl, combine mayonnaise, chili powder, paprika, and the juice of one lemon. Add to bowl and mix ingredients.
  3. Serves: Top with coriander and extra cottage cheese if desired.
In a glass bowl, divide the salad ingredients and stir in the sauce.

Tips and varieties of Mexican corn salad

Mexican corn salad will quickly become your favorite. It’s hard to resist all those flavors, it’s magical!

  • corn: To save time, use canned or frozen fire roasted corn. No need to cook whatever type you use. For canned foods, simply strain the corn before adding it to the mixture. To freeze, allow it to reach room temperature before combining it. When combined with all the pepper, onion, and dressing, nobody can tell it’s not fresh. It will save you time and still give you interesting flavor.
  • Pepper: Cut the pepper into cubes of the same size. It will be easier to mix and eat this way.
  • Spices: Add more heat by leaving some jalapeno seeds. It will get spicier the longer the salad sits.
  • Change it: Replace chili powder with chipotle powder, and paprika with smoked paprika to give the salad a burst of smoked spice.
  • cheese: If you can’t find cottage cheese, try substituting it with feta cheese, goat cheese, or even Parmesan cheese.
  • May: Replace mayonnaise with sour cream or Greek yogurt. So the flavor change isn’t so drastic that I like making half sour cream and half mayonnaise. Mayonnaise gives it a smooth, velvety taste and texture.
  • storage: This will keep up to 3 days in the fridge in an airtight container. Everything tends to be soft and a little wilted after a few days, so it’s best to eat it quickly and the day you make it.

What is served with Mexican corn salad

Mexican corn salad goes with just about anything. Its flavors are so complementary, and there’s no need for a Mexican vacation to get this on the table. You might want to do a double batch but it goes away quickly. Of course, this will be my favorite salad grill season. Ignite the grill with these favorites and serve this corn salad on the side for the soon-to-be favorite dinner.

Stir the salad together and serve with a wooden spoon.

  • at Large bowl Combine corn, paprika, jalapeno, red onion and coriander.
  • In a small bowl, combine mayonnaise, chili powder, paprika, and the juice of one lemon. Add to bowl and mix ingredients.

  • Top with coriander and extra cottage cheese if desired.

Serves: 8

Calories159Calories (8%)Carbohydrates18G (6%)protein4G (8%)Fat9G (14%)Saturated fat2G (10%)Unsaturated fats1GCholesterol8Mg (3%)sodium118Mg (5%)Potassium229Mg (7%)the basic2G (8%)sugar5G (6%)Vitamin A883IU (18%)Vitamin C26Mg (32%)Calcium30Mg (3%)iron1Mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will differ depending on the brands you use, the methods of measurement and portion sizes for each household.

a path Side of the plate

dishes Mexican

Key word Mexican corn salad

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