Corn Salad Recipe With Mayo

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The Creamy Dressing For Mexican Corn Salad

Creamy Corn Salad Recipe

The dressing is a creamy mayonnaise based dressing with a lovely tang from lime juice and a savoury flavour boost from parmesan .

Youll find many versions use a lot more mayonnaise than I do. I prefer to use a mix of mayonnaise and sour cream to lighten it up a touch whilst still have a good amount of creamy dressing. This way we get the best of both worlds lots of dressing but not overly rich! I use this for most of my mayo-based dressings, such as Coleslaw, Macaroni Salad, Broccoli Salad.

What Can I Substitute For Cotija Cheese

I cant get Cotija cheese in our grocery store. Its terrible, right? But, not to fear. If you cant get Cotija cheese, the closest substitute is Feta cheese.

You can get Feta cheese fairly easily. Get it crumbled or solid. Either will be fine.

If neither is available to you, queso fresco can be used. Its so easy to get, even here in Arkansas. It can be chopped or crumbled.

How To Make Corn Salad

  • Cut the grilled corn off the cobif fresh corn on the cob is not available use frozen corn kernels .
  • Into a large bowl add the corn, bell pepper, cheese, green onion, crushed chili cheese corn chips and mayonnaise.
  • Stir to combine, cover and refrigerate.
  • Serve with more corn chips on the side.
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    How To Choose Fresh Corn

    The easiest way to choose an ear of corn is to take a quick look: peel down a bit of the husk and check for bright yellow, plump kernels. But since doing this can get you angry stares at the market, heres how to choose corn without peeling the husk:

    • Check out the color of the husk. If its a bright green and tightly wrapped against the cob, then the corn is fresh.
    • Feel the kernels through the husk. The corn kernels should be plump and plentiful.
    • Look for small brown holes in the husk, especially towards the top. Those are wormholes, and, of course, worms are best left alone doing their business.
    • The tassels should be brown and slightly sticky. If theyre dry or black it means the ear of corn is old and stale.
    • As tempting as it might be, dont peel back the husk. This shortens the shelf life of the corn, causing it to dry out.

    Mexican Corn Salad Serving Suggestions


    This salad is a great one for making ahead, so bring it to any cookout on your calendar. Its excellent with classic picnic fare like veggie burgers, BBQ sandwiches, black bean burgers, or portobello burgers.

    It would also be a good addition to a Mexican-themed dinner. Serve it with any of these recipes:

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    Ingredients For Southern Corn Salad

    The ingredients for this corn salad are very simple and readily available in your local grocery store.

    • Corn: Fresh, frozen, or canned you can use your preferred corn in the salad. Just make sure the corn is cooked.
    • Red onion: You can use your preferred onion but since its going in raw, I suggest you use red onion.
    • Mayonnaise: The mayo gives the salad a bit of creaminess.
    • Bell peppers: Grab 1 red or green bell pepper. I used a combination of half green & half red so my corn salad would be colorful.
    • Bacon: While the bacon is used as a garnish, its an essential ingredient for flavor. You can use your preferred type of bacon whether it be pork or turkey.
    • Seasonings: The seasonings are simple: salt, pepper, and a pinch of garlic powder.
    • Hot sauce: Adding the hot sauce is optional. If you dont want the heat, omit it. You can also use red pepper flakes.

    Ingredients For Creamy Corn Salad

    • Corn on the Cob For the best tasting salad, use corn on the cob. The difference in taste and texture is definitely there.
    • Red Bell Pepper vibrant color of the red bell peppers is great in the presentation of the salad.
    • Red Onion its a great onion for another color burst as well as flavor burst. The strong onion flavor of red onions is perfect for balancing the sweetness in this corn salad.
    • Parsley use fresh parsley, not dried. The fresh parsley will give the corn salad slightly herbaceous notes that blend well with the other flavors.
    • Mayonnaise You can use a regular full fat mayonnaise, or a low fat option. Either option will work!
    • Sour Cream Similarly to the mayonnaise, a low fat or full fat sour cream will get the job done.
    • Apple Cider Vinegar This ingredient provides just the right amount of tanginess to the creamy corn salad.
    • Paprika Im a big fan of paprika for the notes of spice, aroma, as well as sweet and savory elements. If you want to add a smoky element to the corn salad, use smoked paprika instead.
    • Black Pepper Freshly ground black pepper always has the most noticeable flavor.
    • Sea Salt I like using coarse sea salt but you can also use pink Himalayan, kosher, or table salt.
    • Cayenne Pepper Optional, but highly recommended ingredient! The cayenne pepper really adds a mouthwatering spicy kick to this sweet corn salad. Just a pinch will go far!

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    How To Make Southern Corn Salad

    Making Southern corn salad is very easy. The corn and the bacon are the only 2 ingredients that needs to be cooked beforehand. The remaining ingredients, simply add to the bowl. If you use canned corn, the recipe is even easier since its already cooked.

  • Add the corn, red onion, tomatoes, seasonings, mayo, and hot sauce to a medium-size bowl. Stir to mix well.
  • Garnish with cooked bacon.
  • Ingredients You Need For Mexican Street Corn Salad

    Blast from the Past: Corn & Carrot Salad Recipe | Classic Carrot Raisin Salad

    There are a few extra veggies I added to this salad and lots of feta or cotija cheese. I pretty much always end up adding feta cheese because I have a hard time finding cotija cheese. Heres what youll need, dont forget to scroll down for the complete printable recipe:

    • Corn youll need about 5 ears of corn. I prefer making this salad with fresh corn cut from the cob, but you can use canned or frozen corn as well.
    • Olive oil a little bit of olive oil to cook the corn in.
    • Veggies such as bell peppers, red onion, green onions and a jalapeno pepper.
    • Cilantro lots of fresh cilantro for this recipe. If you dont like cilantro use parsley, but give it a try, the cilantro really adds a nice fresh flavor to this salad.
    • Cotija cheese which is basically a Mexican version of feta, a bit less salty. I love both, so I dont mind adding either cheese.
    • Avocado This will give a nice creaminess to our salad.
    • Lime Juice Avoid the bottled stuff, fresh lime juice is a must for any and all Mexican food.
    • Spices ground cumin, smoked paprika, black pepper, salt. Trust me these spices take the dish that extra mile flavor wise.
    • Sour cream We need a bit of tang, some nice acidity to carry through the dish.
    • Mayonnaise This is what Mexican street corn is typically rolled in to help all the spices sticks, the mayo in this recipe has a similar function.

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    What To Serve With Mexican Corn Salad

    Mexican Corn Salad goes with just about anything. Its flavors are so complementary, you do not have to a Mexican holiday to have this on the table. You might want to make a double batch however, it disappears fast. Of course, this salad will be a favorite with the BBQ season. Fire up the grill with these favorites and serve this corn salad on the side for a dinner that will soon become a favorite.

    Creamy Shoe Peg Corn Salad

    Creamy shoe peg corn salad is a refreshing side dish for summer – or any time of year you want to feel that summer vibe!

    This easy summer side dish is made with corn, cucumber, tomato, and red onion. The veggies are tossed with a homemade, tangy dressing made with mayonnaise and vinegar to guarantee a mouthwatering side dish .

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    What Corn To Use In Corn Salad

    I prefer to use fresh corn on the cob. Its easy to roast in the oven without it drying out.

    You put the entire corn with husks directly into the oven and roast it for 30 minutes. How easy is that?

    If you cant get fresh corn on the cob, thaw about three cups of frozen corn. You dont want it to dry out so I dont recommend roasting it. Boil it in water, then drain it well.

    How To Cut Corn Off The Cob

    Spicy Mexican Corn Salad

    Heres a tip for an easy way to cut corn kernels off the cob without the kernels flying everywhere! Just place an inverted ramekin in a large bowl OR use a bundt pan. Stand the corn cob on the ramekin then use a knife to cut the kernels off. The walls of the bowl / bundt pan will stop the kernels flying all over your counter!

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    Tips And Variations For Mexican Corn Salad

    Mexican Corn Salad is going to quickly become your favorite. Its hard to resist all those flavors, it is magical!

    • Corn: To save time, use canned or frozen fire-roastedcorn. No need to cook whichever one you use. For canned simply drain the corn before adding to the mix. For frozen, let it come to room temperature before combining. When combined with all the peppers and onions and dressing, no one can tell it isnt fresh. This will save you time and still give you a sensational flavor.
    • Peppers: Dice the peppers all the same size. It will be easier to mix and eat that way.
    • Spice it up: Add more heat by leaving in some of the seeds of the jalapenos. It will get spicier the longer the salad sits.
    • Change it up: Exchange the chili powder for chipotle powder, and paprika for smoked paprika to give the salad a smokey spice kick.
    • Cheese: If you cannot find cotija cheese try substituting it for feta, goat, or even parmesan cheese.
    • Mayo: Substitute the mayo for sour cream or greek yogurt. So the flavor change isnt so drastic I like to do half sour cream, half mayo. The mayonnaise gives it such a smooth velvety taste and texture.
    • Storage: This will keep great for up to 3 days in the fridge in a tightly sealed container. Everything tends to get soft and a bit wilty after a few days, so its best eaten quickly and on the day its made.

    Grilled Street Corn Salad With Avocado Mayo

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    The most awesome Grilled Street Corn Salad with Avocado Mayo that doubles as an appetizer too. Sweet summertime corn, tossed together with spicy jalapeños, smoky paprika, plenty of fresh chives, basil, cilantro, and some feta cheese too. This corn salad is served over whipped avocado mayo for a healthier, but still DELICIOUS take on the classic Mexican street corn salad. Its the perfect quick fix salad thats almost no cook and comes together in minutes. And yes, its best served up with a side of salty tortilla chips for scooping.

    There are a few things I am very much all about right now. Peaches, corn, burrata cheese, tomatoes, basil , more peaches, more corn, more burrata. I think you get the idea, summer produce are very much my jam right now. And I am embracing it the best way I know how. That means fun salads , lots of pizza, pasta, and of course berry and peach filled desserts.

    This salad? Its basically what summer is all about. Its light and fresh, so delicious, filled with corn, fresh herbs, and is the easiest to throw together.

    Perfect for the 4th, but perfect for any other summer day as well.

    Im one of the Little Markets biggest fans and feel fortunate to be able to call Hannah and Lauren friends. Together we created two brand new recipes. Today I am sharing this corn salad, with the video following in a couple of weeks.

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    Mexican Street Corn Salad

    Crunchy, sweet, spicy and a bit salty, this Mexican salad is incredible. It is the perfect combination of flavors and it is positively addictive. You and are family are going to love this Mexican corn salad recipe. Its easy and quick and a great salad for potlucks, BBQs and family dinners. With all the fresh ingredients it is going to fly off the table. Perfectly spiced, the chili powder is just enough heat to make it amazing. The cotija cheese adds a creaminess and saltiness that compliments the onions and peppers.

    The wonderful thing about a corn salad like this is you can customize it to your spice level. Leave in the seeds of the jalapeno if you desire. Add a bit more chili powder, or add an extra handful of cilantro. The cilantro brings a freshness that is impeccable with the vegetables. Serve this side dish with a big bowl of watermelon, chips and salsa and your favorite main dish and you have a dinner fit for a fiesta any day of the week!

    How To Make American Corn Salad

    Healthy Veg Mayo Salad||Weight loss recipe||Broccoli Corn Salad||Russian salad|Raw vegetable recipes

    This easy corn salad recipe comes together in just minutes! Make it ahead for a convenient side dish at your next cookout, potluck picnic, or family dinner.

  • Steam or boil the corn until it’s crisp-tender, about 3-5 minutes.
  • Whisk together the dressing.
  • Toss together the corn, tomatoes, bell pepper, onion, bacon, basil and dill.
  • Stir in the dressing, then taste and season with salt and pepper.
  • Cover and refrigerate until ready to serve.
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    Can I Make Creamy Corn Salad Ahead Of Time

    Yes! In fact, it should be refrigerated for a couple of hours before servings. However, I dont recommend making it more than a day ahead because the vegetables will start to soften and release a lot of extra liquid. For best results, prepare the corn and mix it with vegetables ahead of time. Dress corn salad right before servings or a couple hours before serving.

    What Is Mexican Street Corn

    In Mexico and some parts of the US, you will find vendors selling elotes in the evening. But, what is it? Grilled corn is covered with mayonnaise, cheese and chile powder. Wait, what?

    Yes, mayonnaise. On corn. Step away from the butter and try corn with mayo for a change.

    Now, what about this corn salad with mayo? You know you love traditional elotes. With this recipe, you can get all the taste you love in a convenient bowl. Its not unusual. Trying to eat corn on a stick isnt exactly the most graceful thing to do.

    Ive seen Mexican corn in a cup, elote en vaso on menus. Its not entirely unusual. Dont make it weird.

    At vendors or restaurants, you may even want to order esquites, similar to corn in a cup. The corn is usually simmered in chicken broth with leafy epazote.

    Epazote is a strong herb thats used in Mexican and Guatamalan food. Youll find that epazote is different than cilantro in appearance and taste.

    Have a browse at all24Bite recipes to customize your own search.

    This creamy corn salad recipe is my version of all the good things in traditional Mexican street corn.

    If you like this Mexican street corn, have a look at all this post called Every Single Thing You Need to Know About Mexican Street Food. Bring a towel to wipe up the drool from your keyboard.

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    More Fresh Corn Recipes To Try This Season

    • Steam or boil the corn until crisp-tender . Drain and cool to room temperature.
    • In a medium bowl, whisk together sour cream, mayonnaise, vinegar and dry mustard until combined.
    • In a large bowl, toss together corn, tomatoes, bell pepper, red onion, bacon, basil and dill. Stir in the dressing and toss to coat. Taste and season with salt and pepper. Cover and refrigerate until ready to serve.

    Ingredients Needed For Cold Corn Salad:

    easy corn salad with mayo

    Heres the basic list of ingredients youll need in order to make this simple corn salad recipe. As always, you can find the full list of ingredients in the printable recipe card below.

    • Frozen Corn Kernelsyou can use frozen corn kernels any time of the year, but if corn is in season, try using fresh corn cut straight from the cob.
    • Red Bell Pepperany color, but red is my favorite because its a little more sweet.
    • Purple Onionadds great flavor, but you can substitute green onion for a more mild flavor.
    • Jalapenogives the salad just a little bit of heat, feel free to leave out if desired.
    • Plain Greek Yogurtyou can with substitute sour cream if you prefer.
    • Mayogives the salad that great creamy texture.
    • Cilantroone of my favorite fresh herbs! You can leave it out if youre not a fan.

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    How To Cook Corn On The Cob

    Cooking corn in a pot: Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.

    Once the water starts to boil, lower the heat to medium-low and add corn. Cover the pot and let the corn cook for about 10 minutes, or until tender. Take all the corn out onto a cutting board and let it cool enough to be handled.

    On the grill: Prepare your grill to have 2 temperature zones and make sure the grate is clean. Snip the silk whiskers sticking out of the top of the corn husk, but leave the rest of the corn in a husk.

    Lay them on the grill and cook for 13-15 minutes, turning it every 3-4 minutes. Then, take corn off of the grill and carefully, using tongs or heat-proof gloves, take off the husk and the silk. Brush corn with a little oil and place back on the grill. Close the grill and cook for a few minutes, turning a quarter of the way every couple of minutes.

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