CORN MAYO SALAD RECIPES

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BEST MEXICAN CORN SALAD RECIPE - HOW TO MAKE ... - DELISH



Best Mexican Corn Salad Recipe - How to Make ... - Delish image

An easy recipe for eloté-inspired Mexican corn salad from Delish.com.

Provided by Lindsay Funston

Categories     low sugar    nut-free    vegetarian    Cinco de Mayo    Fourth of July    picnic    lunch    salad    side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 7

6 ears corn
Kosher salt
1/2 c. mayonnaise
1/4 c. cotija cheese or feta, plus more for garnish
Juice of 2 limes
2 tbsp. chopped fresh cilantro, plus more for garnish
1 tbsp. chili powder, plus more for garnish

Steps:

  • Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry.
  • In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
  • Top with more cotija, cilantro, and a sprinkle of chili powder before serving.

GRILLED MEXICAN STREET CORN SALAD RECIPE | JEFF MAURO ...



Grilled Mexican Street Corn Salad Recipe | Jeff Mauro ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

Neutral oil, for the grill grates
6 ears corn, shucked
4 scallions
2 jalapenos 
1 red bell pepper 
1/3 cup sour cream 
1/4 cup mayonnaise
1 teaspoon chipotle chile powder 
Zest and juice from 1 lime 
1 clove garlic, grated on a rasp grater
One 15-ounce can black beans, drained and rinsed 
1 cup grated Pecorino-Romano cheese 
Kosher salt and freshly cracked black pepper 
Hot sauce, as needed, optional 
1/4 cup chopped fresh cilantro 
8 slices crispy bacon, cooked using the Mauro Method and crumbled (see Cook's Note) 

Steps:

  • Preheat a grill to high heat. Oil the grates well.
  • Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
  • In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
  • Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

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