Creamy Citrus Mexican Corn Salad
Even though summer isn't my favorite season, there is a lot to like. Longer days, warmer evenings and lots and lots of fresh produce - tomatoes, berries and fresh, sweet corn. Growing up, I loved it grilled with just a slather of butter. But there is a new contender for my affections - this Creamy Citrus Mexican Corn Salad. Sweet and juicy corn wrapped in a luscious mayo based sauce laced with citrus and spice. Yum.
This Creamy Citrus Mexican Corn Salad is a riff on Esquites - the classic Mexican street food. Sold at sidewalk stands in little styrofoam cups, Esquites is typically made from mature corn that is boiled (to make it more tender), drained and tossed with butter. Condiments vary by vendor, but typically include crema or mayonnaise, lime, chile and sometimes cheese - cotija and/or queso fresco. Customers then can "garnish" their corn any way they like!
So of course, this Creamy Citrus Mexican Corn Salad has all the condiments - and a few for good measure. A mayonnaise base is laced with lemon and lime zest- it's creamy, citrusy and a little spicy and the perfect side just about any roasted or grilled dish like this Pixie Tangerine Mojo or this Hatch Chile Glazed Chicken.
Like summer, there is a lot to like about this salad. It makes use of fresh summer corn - so you can skip the boiling - and on a hot day, that's a huge plus. Like traditional Mexican Street Corn, you just brush it lightly with oil, toss it on the grill and cook it until it develops a light char. But what truly makes this a "party perfect" dish is that you can make it ahead of time. And really, what's not to like about that??
Creamy Citrus Mexican Corn Salad - Ingredients:
- fresh corn
- mayonnaise
- lemons
- limes
- cilantro
- queso fresco cheese
- cotija cheese
- cilantro
📖Recipe
Creamy Citrus Mexican Corn Salad
Ingredients
- 5 ears fresh corn shucked
- 1 Tablespoon vegetable oil
- ¼ cup mayonnaise
- zest from 1 lime
- juice from 1 lime
- zest from 1 lemon
- juice from 1 lemon
- ¼ tsp. dijon mustard
- 1 clove of garlic pressed
- ¼ cup cotija cheese crumbled
- ¼ cup queso fresco cheese crumbled
- ⅓ cup cilantro minced
- ¼ tsp. chile powder
Instructions
- Pre heat a grill to medium high.
- Brush corn with 1 Tablespoon vegetable oil
- Grill corn for 8 - 12 minutes, turning frequently until the corn is lightly charred and tender.
- Remove corn from grill and cool.
- While the corn is cooling, combine the mayonnaise, lime zest, lime juice, lemon zest, lemon juice, dijon mustard and garlic in a small bowl.
- Whisk to combine.
- Cut kernels off of corn cobs and place in a medium bowl.
- Add the mayonnaise mixture and stir to combine.
- Add the cheeses and cilantro and gently stir.
- Dust the top of the salad with the chile powder.
Recipe Notes
Nutrition
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Cathy says
Perfect summer side dish! Looks delicious.
Nancy says
Thanks Cathy! It's really good - especially with a little of Melissa's Hatch chile powder sprinkled on top!
Stephanie says
This Mexican Corn Salad looks so good. I want to try this soon. Thanks for sharing 🙂
Nancy says
Hello Stephanie!! Awww... thanks! I hope you enjoy it! My family aren't terribly fond of mexican style cheeses but they loved this salad!!