My favorite thing in life is to get together with friends and family to enjoy great food. Even with the pandemic we have found ways to have socially distanced dinner parties. We recently were lucky to have a gourmet taco feast with friends. I needed a good side dish to go along with our fish tacos and pork carnitas. I harvested some sweet corn that morning from my garden and thought about making a corn salad. I love corn salad especially if it has good ingredients like avocados. This adds creaminess to the dish and — who doesn’t like a good corn salad?

After looking online for awhile I found a recipe that looked really interesting: Mexican Street Corn Salad from the Jo Cooks website. I have made corn salad in the past for my family. I used a vinegar-based dressing, however, and what attracted me to this new recipe is the use of mayo and sour cream. I expected this to add a great deal of richness and flavor.

This salad turned out to be really tasty and helped to make our dinner party a success! Our guests really enjoyed this corn salad as a side with their tacos. You can also eat this as a dip with tortilla chips. Or, you might like it so much that you want to eat it by itself! I hope you try it and see how you like it.

Ingredients

Salad dressing

• 1/3 cup mayo
• 1/4 cup sour cream
• 1/3 cup lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp ground black pepper

Corn salad

• 6 cups fresh corn kernel (6-7 ears)
• 1 Tbsp oil
• 1/4 cup red onion, small diced
• 1/2 cup green onion, thinly sliced
• 1/2 tbsp jalapeno, minced
• 1/2 cup cilantro, chopped
• 1/2 cup green pepper, small diced
• 1.5 cup avocado, large diced
• 3/4 cup queso fresco, crumbled

Garnish

• 1/4 cup queso fresco, crumbled
• 1/4 cup green onion, thinly sliced

Instructions

Salad dressing

Mix all salad dressing ingredients in a large bowl, cover and keep it in the refrigerator until you get rest of the ingredients together.

Corn salad

Heat a large sauté pan over high heat. Add oil. When oil is hot add the corn kernel. Cook it till lightly charred about 5-8 minutes while stirring often. Transfer the corn to a large plate. Spread it out, so it cools down quickly.

Once corn cools down. Get the dressing bowl out of the refrigerator. Toss all salad ingredients and cooled corn with the dressing. Transfer the salad to a nice serving dish.

Sprinkle garnish ingredients over the finished salad and serve.

Serves 6-8

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram.