What’s on the menu this week? Well, it’s Mexican Corn Salad! It’s so good. And, it’s an easy recipe to make on a whim. You can serve this by itself or along with other sides and main staples. All you need to make this recipe are a few simple ingredients.
Whenever I want corn as a side, this is on the list of my top three dishes to make since it is truly that easy! This dish is an easy one to double or triple the servings to suit your needs. If the serving size seems like too much for your needs, no need to fret. This Mexican Corn Salad holds for five days in the refrigerator. Be sure to keep this recipe in mind for the next time you want to impress your guests. You can even make this a day ahead of when you plan on serving it so that all the flavors can marinate overnight.
For this recipe, you can use either canned corn or corn cut fresh off the cob. Corn is already rather flavorful by itself. However, in this recipe, we’ll be adding even more flavor with ingredients like mayo, lime juice, green onion, chili powder, and cheese. What a combination!
Since we want the corn to be the star of the show, we are adding just a little bit of each ingredient. Once you take a bite of this, you’ll wish you made more! This recipe calls for chili powder to give the Mexican Corn Salad some kick. Jalapeños for garnish are optional. Not everybody can tolerate the heat. So, don’t be afraid to omit jalapeños.
To enjoy this Mexican Corn Salad, serve it as an appetizer with tortilla chips or a side to go along with your tacos. Enjoy making this Mexican corn salad. Happy Cooking!