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Mexican corn salad
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Mexican corn salad

20 min4 serv.20 февр. 2026 г.

Description

Minimum effort — excellent result. To prepare the salad, first boil the corn, then let it cool slightly so you can handle it and remove the kernels from the cob. Next, sauté the kernels in oil, add chopped vegetables, sauce, and spices. The salad is warm, spicy, and very aromatic. Give it a try. You can serve it immediately.

Instructions

  1. 1

    Step 1

    Step 1

    1. Prepare the ingredients. All spices are calculated for 4 large corn cobs. Boil the cobs until fully cooked, then cool. I've already mixed sour cream and mayonnaise, adding some herbs to the sauce. If using frozen corn, there's no need to thaw it.

  2. 2

    Step 2

    Step 2

    2. Remove the kernels from the cobs. Heat olive (or other vegetable) oil in a large skillet over high heat. Add the corn and stir to combine. Cook for 3-5 minutes, or until the corn begins to brown.

  3. 3

    Step 3

    Step 3

    3. Done!

  4. 4

    Step 4

    Step 4

    4. Transfer to a plate and let cool slightly.

  5. 5

    Step 5

    Step 5

    5. Chop the onion, sweet pepper, herbs (parsley and green onion), and chili pepper.

  6. 6

    Step 6

    Step 6

    6. Add the remaining ingredients to the bowl with the corn, adjust salt and pepper, drizzle with lemon juice, and mix well.

  7. 7

    Step 7

    Step 7

    7. Place the salad on a plate, then top with crumbled cheese and herbs.

  8. 8

    Step 8

    Step 8

    8. The salad is very tasty and aromatic when served warm!