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Mexican Charred Corn Salad

Posted by angeladawn1220 on

If you’re a fan of Mexican cuisine, you’re likely no stranger to the delicious flavors and textures that come with it. And if you haven’t tried charred corn salad yet, you’re in for a real treat! This dish combines the sweetness of roasted corn with the tanginess of lime juice, the heat of chili powder, and the freshness of cilantro. The Cotija cheese adds a salty, creamy finish that perfectly balances out the other flavors. I wanted to develop this salad to be super easy to throw together, so I used a bag of frozen corn as the base of this dish. It charred up perfectly on a sheet tray from frozen. No labor intensive process of shaving corn off the cob with this easy salad! Just sheet tray to mixing bowl and it’s ready to eat! Garnish with additional cilantro, crema, avocado and lime wedges if desired. It’s a perfect D to the LISH side dish for any Mexican-themed meal, or as a refreshing summer salad on its own. Enjoy!

Mexican Charred Corn Salad
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Mexican Charred Corn Salad

Recipe by Saturday Dinners with Ang
5.0 from 1 vote
Course: Food RecipesCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes

Ingredients

  • *For the Charred Corn*

  • 16 oz 16 Frozen Corn

  • 1 Tbsp 1 Olive Oil

  • 1/2 tsp 1/2 Paprika

  • S&P to taste

  • *For the Salad*

  • 3 3 Green Onions Chopped

  • 2 Tbsp 2 Cilantro Rough Chopped

  • 1 1 Jalapeño Pepper Diced *Seeds Removed*

  • 1 Tbsp 1 Olive Oil

  • 1 1 Large Lime Juiced

  • 1/3 cup 1/3 Cotija Cheese

  • 1 tsp 1 Chili Powder

  • S&P to taste

  • Avocado, Crema, Lime Wedges & Cilantro for Garnish

Directions

  • To begin, preheat oven to 400. On a parchment lined sheet pan, add frozen corn and top with olive oil, S&P and paprika. Toss all together and spread corn out on sheet pan. Roast for 30 minutes tossing after 15 minutes
  • In a mixing bowl, add charred corn and remaining ingredients for salad. Mix all together and place in serving bowl. Top with garnishes and ENJOY!

Recipe Video

Notes

  • If you can only find small limes, I recommend juicing 2 limes in the salad.
  • If you can’t find cotija cheese, you can sub any type of crumbly cheese. Queso fresco would be a great sub or feta if needed.
  • If you like spicy, you can leave the seeds in the jalapeño. If you don’t like a lot of spice, you can remove the seeds from the jalapeño or use a poblano or red sweet pepper instead.

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