Mexican Corn Salad
This Mexican corn salad is inspired by the popular Mexican street snack, Esquites. Vegetarian-friendly and vegan-adaptable, this fresh summer salad is crunchy, delicious and smoky with char from the corn. Let’s get cooking!
This salad is, simply put, summer on a plate! Charry, buttery, garlicky corn kernels form the base of this Mexican-inspired salad. So simple, fresh and delicious, this salad is the perfect accompaniment to anything Mexican. Balanced, tangy and crunchy, it’s safe to say I’m in love!
If super-fast, no-stress and delicious are your criteria for the perfect side, main or delicious chunky dip, this is the salad for you! It comes together in under 25 minutes, requires 10 simple ingredients, and can easily be adapted as a vegan dish! The zucchini also needs only minimal cooking, adding wonderful freshness and crunch.
Essential ingredients for a Mexican corn salad
While not strictly a Mexican dish, this dish draws inspiration from existing Mexican dishes and flavours. It relies on simple grocery store staples to build these flavours – so if you don’t live in an area with any Mexican food available, fear not! You can buy these ingredients anywhere. To make this dish, you will need:
- Corn
- Zucchini
- Coriander
- Chilli
- Garlic
- Lime
- Spring onions
- Mayonnaise
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!
Frequently Asked Questions
Can I make the salad using frozen corn?
Ideally, fresh is best when making this dish as it browns the best; however, you can make this dish using frozen corn. Use as you would fresh, and follow the recipe below.
Can I make this vegan?
Absolutely! Just use vegan cheese, vegan mayonnaise and coconut yoghurt in your salad.
Mexican Corn Salad
- Total Time: < 25 Minutes
- Yield: Serves 2-3 as a main, 6-8 as a dip
- Diet: Vegan
Description
This Mexican corn salad is inspired by the popular Mexican street snack, Esquites. Vegetarian-friendly and vegan-adaptable, this fresh summer salad is crunchy, delicious and smoky with char from the corn. Let’s get cooking!
Ingredients
- 3 zucchini, chopped into 1cm pieces
- 4 corn on the cob, kernels sliced off (or 2 cups of frozen corn)
- 15g coriander
- 1 red chilli, deseeded and thinly sliced
- 2–3 cloves of garlic
- zest and juice of 1 lime (add more to taste if small lime)
- 2 Tbsp mayonnaise or vegan mayonnaise
- 60ml coconut or greek yoghurt
- 20g parmesan
- 2–3 spring onions, thinly sliced
- oil
Instructions
- Heat a frying pan on high heat and add the oil.
- Add the corn kernels, toss around and then season to taste.
- Leave to cook without stirring until one side of the kernels begins to char, about 2 minutes.
- Toss the kernels and leave them to cook for another 2 minutes so the other side can char.
- Continue doing this until all of the corn is lightly charred, about 8-10 minutes.
- Add the zucchini and garlic, and cook for 2 more minutes.
- Turn off the heat then add the chilli, spring onions, coriander, lime juice and mayonnaise (and yoghurt if using) and toss to combine.
- Serve immediately. Enjoy!
- Prep Time: 10 Minutes
- Cook Time: < 15 Minutes
- Category: Sides
- Method: Fry
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1
- Calories: 419.85kcal
- Sugar: 13.9g
- Sodium: 226.06mg
- Fat: 25.86g
- Saturated Fat: 5.96g
- Unsaturated Fat: 15.7g
- Trans Fat: 0g
- Carbohydrates: 37.42g
- Fiber: 6.58g
- Protein: 12.9g
- Cholesterol: 6.8mg
