Southwestern Corn Salad is a fresh combination of corn, onion, chiles, cilantro, spices and a simple sour cream dressing – great for a cookout!
Southwestern Corn Salad is a great side for any cookout – a robust and addictive blend of Southwest flavors, a creamy dressing, and fresh corn. I nice nice change from corn on the cob. You can make it with frozen corn, but it’s especially good with fresh.
This is best made with fresh corn, but with all the chiles, onion, and cilantro, it’s still very good made with frozen. I’ve made it with diced green chiles and again with jalapenos to compare the two. Initially I preferred the jalapenos – the end result was more the flavor I expected. However, I found that when I let both versions sit for a while in the fridge – over an hour – the flavors blended. I ended up preferring the green chiles. But the difference is subtle. It’s noticeable when you compare them side by side, but otherwise few people would notice.
I also like adding black olives and avocado – complimentary flavors and that also look nice.
This is a filling, flavorful dish similar Mexican Street food Esquites often served in a cup on the side. Hope you enjoy this!
- 5 cups corn cut from the cob (~4-5 large ears) or frozen corn
- 2 tbsp butter
- 2 garlic cloves, minced
- ½ tsp each salt and pepper
- 2 tbsp mayonnaise
- ¼ cup sour cream
- ½ cup parmesan cheese, finely grated
- 3 tbsp fresh lime juice
- ¼ cup hot diced green chiles or 3 tbsp Jalapeno, seeded and finely chopped
- ⅔ cup cilantro leaves , roughly chopped
- 1 cup green onion , finely sliced
- ½ cup red onion , finely chopped
- Garnish with feta or cotija cheese, black olives, avocado, or cherry tomatoes, as desired
- Cut the corn kernels off the cob .If using frozen, no need to thaw.
- Melt butter in a large skillet over medium high heat. Add corn and cook for 5 minutes, stirring every now and then, until starting to brown. Add salt and pepper halfway through cooking corn. Add garlic and stir for 2 minutes.
- Transfer corn into large bowl. Blend mayonnaise, sour cream, lime juice and parmesan in a small bowl. Pour over the corn, and stir well to combine - heat will "melt" dressing. Add cilantro, red onion, green onion and green chiles or jalapeno. Stir again.
- Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
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