Mexican Street Corn Salad

Mexican Street Corn Salad| Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Hola. I really had planned to share a recipe for Milk Chocolate Coconut Brownies with y’all earlier this week, but life got in the way and it just didn’t happen. Surprise, surprise, surprise. That recipe would in turn lead to another crazy bueno recipe for Simple Coconut Brownie Ice Cream, which I planned to share with you on Cinco De Mayo. Thanks to life getting in the way, I’m sad to say that you will get neither of those two recipes this week, because it would simply be unfair and irresponsible of me to give you ice cream without brownies or brownies without ice cream. Instead, I’m giving you Mexican Street Corn Salad a day ahead of time, so that you have the opportunity to share it with your family on Thursday. Olé. If that’s not reason to celebrate I’m not sure what is.

This salad has been hanging out in my backlog of recipes to publish for quite some time now. For almost a year and a half it has been patiently waiting to greet the world. It’s just been dying to say “Olé,” but I just wasn’t ready to let it go quite yet. I think now is the time. So ignore the crappy pictures that were rushed because I was making it for our annual Halloween party in 2014, and most likely trying to do five things at once and trying not to pull my hair out or step on Brenna’s tail in the process.

Honesty time. I am also a little ashamed to admit that I stupidly did not follow my own recipe directions, which led to some serious cheese-meltage. You can see it clearly in these crappy photos. Don’t get me wrong; I love melty cheese as much as the next gal, but this salad really calls for everything to be room temperature. Let the corn cool completely no matter how busy or hungry you are. You also might think to yourself, “Who the Hell wants to use three bags of corn in a recipe? That’s a whole lotta corn.” Ignore those thoughts. Tell them to shut up. You’ll have no problem whatsoever eating this entire bowl of corn, perhaps you’ll even manage to do it all by your little ol’ self. It’s pretty darn bueno-tasty-yummy. Adiós muchachos and Happy Almost Cinco De Mayo.

Mexican Street Corn Salad| Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

  • 2 (16-oz) Bags Frozen Roasted Corn
  • 1 (16-oz) Bags Frozen Whole Kernel Sweet Corn
  • 6 Tablespoons Unsalted Butter
  • 3 Large Cloves Garlic, Crushed
  • 4 Teaspoons Taco Seasoning
  • 2/3 Cup Mayonnaise
  • Juice of 2 Limes
  • 2 Tablespoons Sliced Pickled Jalapeños, Finely Chopped
  • 4 Tablespoons Finely Chopped Cilantro
  • 1 (4.5-oz) Can Chopped Green Chiles
  • 1 Cup Freshly Shredded Cotija Cheese

Mexican Street Corn Salad| Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

  1. Sauté the corn, butter, garlic, and taco seasoning until the corn has completely defrosted and is warmed all the way through.
  2. Allow the corn mixture to come to room temperature.
  3. In a large bowl, combine the mayonnaise, lime juice, jalapeños, cilantro, green chiles, and cheese.
  4. After the corn has cooled, fold it into the mayonnaise mixture.
  5. Serve at room temperature.

Mexican Street Corn Salad| Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • Trader Joe’s carries Frozen Roasted Corn in their frozen grocery section; it’s cheap and tastes absolutely wonderful. If it is unavailable in your area, you can use all frozen whole kernel sweet corn in this recipe.
  • If you add the cheese to the corn mixture before it comes to room temperature you take the risk that it may melt.
  • If Cotija is not available at your local market, consider replacing it with Parmesan or Feta.
  • Make your own Homemade Taco Seasoning.
  • Garnish with cilantro, chopped pimentos, and sliced pickled jalapeño.

Mexican Street Corn Salad| Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Replace the pickled jalapeños with fresh if available or desired.
  • Add finely chopped red bell pepper to the mixture for color.

Mexican Street Corn Salad

Mexican Street Corn Salad

Ingredients:

  • 2 (16-oz) Bags Frozen Roasted Corn
  • 1 (16-oz) Bags Frozen Whole Kernel Sweet Corn
  • 6 Tablespoons Unsalted Butter
  • 3 Large Cloves Garlic, Crushed
  • 4 Teaspoons Taco Seasoning
  • 2/3 Cup Mayonnaise
  • Juice of 2 Limes
  • 2 Tablespoons Sliced Pickled Jalapeños, Finely Chopped
  • 4 Tablespoons Finely Chopped Cilantro
  • 1 (4.5-oz) Can Chopped Green Chiles
  • 1 Cup Freshly Shredded Cotija Cheese

Directions:

  1. Sauté the corn, butter, garlic, and taco seasoning until the corn has completely defrosted and is warmed all the way through.
  2. Allow the corn mixture to come to room temperature.
  3. In a large bowl, combine the mayonnaise, lime juice, jalapeños, cilantro, green chiles, and cheese.
  4. After the corn has cooled, fold it into the mayonnaise mixture.
  5. Serve at room temperature.
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  • rdj999

    Melty cheese, crappy photos, and excuses heaped on excuses. Boy is this blog going downhill. Next thing you know, she’ll be trading in the cat for a guinea pig. Sheesh.

    😉 Love you!

    • Colleen Delawder

      I can work with a guinea pig…probably a massive improvement! Love you too!

  • Now this looks yummmyyyy!

    • Colleen Delawder

      Thanks Taylor!

  • Whitney H

    YUM. This looks delicious. I love roasted corn, so I may just need to roast my own since we don’t have a TJ’s close by!

    • Colleen Delawder

      Homemade roasted corn would be amazing in this dish. So sad for you not having a Trader Joe’s…I always forget how lucky I am to have one right near me!

  • Heather Petrey

    Yummyyy!

    • Colleen Delawder

      Thanks Heather!

  • Project Couture

    love your images.

    • Colleen Delawder

      Thanks…not my best, but sometimes you make do with what you have!

  • Amy Gougler

    Oh yum! I need to try this one!

    • Colleen Delawder

      I hope you do Amy…I think you’ll really like it!

  • Faith Haller

    Great photos ! They’re so colorful and I’m tempted to eat the screen. I love corn so I have no doubt that this will be a great dish for me to try out. Thank you for sharing.

    • Colleen Delawder

      No problem Faith. I hope you try it and fall head over heels in love!

  • Chimee Ahaiwe

    Looks so delicious 😋

    • Colleen Delawder

      Thanks so much Chimee!

  • I love a good Mexican corn salad! It looks so yummy and easy to make. I will def have to make this soon!

    • Colleen Delawder

      I hope you do! I think you’ll really love it!

  • That looks so yummy!! I love your blog title and description! I love cats!

    • Colleen Delawder

      Thanks Shasie! I can’t get enough of cats! I only have one, because someone in our house is allergic. That’s probably a good thing…I could easily become a crazy cat lady with 12 kitties hanging out taking over the entire house!

  • This looks delicious! What a great way to put frozen corn to use! I’m so happy summer is finally here, I can finally pull out all of my favorite corn recipes. I’ll have to put this one on the try-it list!

    • Colleen Delawder

      Let us know how it goes…fresh corn is always amazing!

  • Colleen Delawder

    I hope you like it…I’m sure fresh corn would make it even better!