This Charred Mexican Corn Salad Recipe is a fantastic summer side dish! It’s packed full of smoky and spicy flavors. The great thing about this simple salad is that you can use fresh corn or frozen and it also makes for a great topping for Carne Asada Tacos!
My secret to easy prep: frozen, charred corn! Typically, I cringe at anything frozen, but as the season slowly fades here and the busyness of summer is still in full swing – I make an exception. It’s already cobbed and charred, so there’s less work for you!
WATCH HOW TO MAKE MY CHARRED MEXICAN CORN SALAD RECIPE!
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ALSO FEATURED THIS VIDEO IS MY RECIPE FOR Cantaloupe Aqua Frescas, Carne Asada Tacos and Churro Sundaes for dessert!
Step 1: Prep the Corn
Pour the frozen corn into a colander and rinse under warm water for a few minutes to accelerate the thawing process. Place the colander over a large stock pot to catch the water as it continues to thaw and place in the refrigerator overnight.
TIP: If corn is still plentiful at the grocery store or Farmer’s Market, this recipe is also great using grilled corn. Just pop it on the grill for a few minutes until nicely charred. Then cover and refrigerate until ready to use.
This recipe is so flexible that you can serve this recipe cold or at room temperature. If you are serving it cold, remove the corn from the fridge and combine with the chopped red onion, jalapeno and dressing in a large serving bowl, and serve with the garnish.
To bring the recipe up to room temperature, spread the corn and red onion on a baking sheet and put in a 350F (175C) degree oven for about 15 minutes. Serving it slightly warmed really brings out the flavors of the onion and softens the creamy Queso Fresco cheese on top.
Step 2: Make the Dressing
While the corn is in the oven, whisk up the dressing. You’ll combine lime juice, cumin, paprika and cilantro in a small bowl and whisk. Then, slowly add in the olive oil as you are whisking.
Then, add the corn mixture to a large bowl, along with a seeded and diced jalapeno.
Toss the mixture with the dressing until well combined.
Transfer your salad to a serving platter. I like to use something long and shallow to show off all the beautiful colors of this salad. Sprinkle with Queso Fresco cheese and chopped cilantro.
TIP: For a stronger flavor you can also use Cotija cheese.
As you can see, it looks beautiful across a couple of carne asada tacos too!
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- (4) 10 oz bags of Fire Roasted Frozen Corn
- 2/3 cup red onion, diced
- 2 avocados, diced
- 1 jalapeno pepper, seeded and diced
- 1 lime, juiced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 4 tbsp olive oil
- 1 tbsp cilantro
- Queso Fresco Cheese
Thaw frozen corn in a colander under warm water, allow to drain overnight in the colander, set in a large pot, covered in the fridge.
Whisk together the lime juice, cumin, smoked paprika. Add the oil in a steady stream whisking all the while until combined.
Preheat oven to 350F. Place corn and red onion on a baking sheet and bake for 15 mins to warm through.
Toss corn mixture with dressing, and jalapeno transfer to serving platter.
Top salad with avocado, queso fresco and cilantro.
This salad can be made with fresh or frozen corn.
I like the charred frozen corn from Trader Joe's. Great flavor at a great price!
This salad works as a great topping for Carne Asada tacos as well.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 231 Total Fat: 19g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 14mg Sodium: 143mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 6g