Mexican Corn Salad is a delicious vegetable salad dish that comes to us from Mexico City. It’s made from grilled corn, red bell pepper, cilantro, Red onion, jalapeño, and black beans. The dressing is creamy and a little smoky, with just the right amount of zing from the lime juice.
This recipe makes a lot of Mexican Corn Salad and is perfect for parties or potlucks. It can be stored in the refrigerator for several days, which is good because you will probably have leftovers.
Table of contents
Ways to Make Mexican Corn Salad
Fresh Grilled Corn vs Canned or Frozen Corn, this Mexican recipe will work with any type of corn but you get the best flavor from fresh grilled corn. If you do not like to grill or do not have time to grill the corn you can use canned or frozen corn as it still has tremendous flavor. If you choose canned or grilled corn just toast them on the stove with a bit of butter and garlic.
How to Store Mexican Corn Salad
Cover tightly with plastic wrap or store in an airtight container. Store in the refrigerator for 3-5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
The History of Corn Salad
This dish is not to be confused with Valerianella locusta, called common cornsalad or lamb’s lettuce, is a small, herbaceous, annual flowering plant in the honeysuckle family Caprifoliaceae. It is native to Europe, Western Asia, and North Africa.
Little is known about the origins of corn salad but one thing is sure, native Americans from the Balsas River Valley of south-central Mexico just south of Mexico City. Around 9,000 years ago. They were the first to domesticate corn for food and they were most certainly the first to make a salad out of it.
The Metropolitan City of Mexico City, Mexico
Mexico City is the capital and largest city of Mexico, as well as the most populous city in North America, and is one of the country’s 32 federal entities. Mexico City is one of the most important cultural and financial centers in the world.
It is located in the Valley of Mexico (Valle de México), a large valley in the high plateaus in the center of Mexico, at an altitude of 2,240 meters (7,350 ft). The city has 16 demarcaciones territoriales, subdivisions colloquially known as alcaldías or boroughs.
A Brief History of Mexico City
The oldest signs of human occupation in the area of Mexico City are those of the “Peñón woman” and others found in San Bartolo Atepehuacan (Gustavo A. Madero). Recent studies place the age of the Peñon woman at 12,700 years old, making her one of the oldest human remains discovered in the Americas
The city of Mexico-Tenochtitlan was founded by the Mexica people in 1325. The old Mexica city that is now referred to as Tenochtitlan was built on an island in the center of the inland lake system of the Valley of Mexico, which is shared with a smaller city-state called Tlatelolco.
The Spanish Arrive
After landing in Veracruz, Spanish explorer Hernán Cortés advanced upon Tenochtitlan with the aid of many of the other native peoples, arriving there on 8 November 1519. Spain ruled Mexico until the Declaration of Independence of the Mexican Empire on 27 September 1821.
The French Intervention
The French invasion established the Second Mexican Empire (1862–1867) and many European nations acknowledged the political legitimacy of the newly created nation-state, while the United States refused to recognize it.
The Mexican Revolution
The revolutionary conflict was primarily a civil war, but foreign powers, having important economic and strategic interests in Mexico, figured in the outcome of Mexico’s power struggles. The United States played an especially significant role. It resulted in the destruction of the Federal Army and it transformed Mexican culture and government.
Tourism in Mexico City
Mexico City is known for its Templo Mayor (a 13th-century Aztec temple), the baroque Catedral Metropolitana de México of the Spanish conquistadors, and the Palacio Nacional, which houses historic murals by Diego Rivera. All of these are situated in and around the Plaza de la Constitución, the massive main square also known as the Zócalo.
Throughout the centuries, the city has attracted people from the surrounding provinces seeking jobs and opportunities or the possibilities of comparative safety and shelter, as well as a myriad of amenities from schools and hospitals to neighborhood organizations and government agencies. Area Federal District, 571 square miles (1,479 square km). Pop. (2010) city, 8,555,272; Federal District, 8,851,080; metro. area, 20,116,842.
Mexican Cuisine
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways (Maya cuisine).
– Featured Restaurant –
Restaurante El Cardenal
C. de la Palma 23, Centro Histórico de la Cdad. de México, Centro, 06000 Ciudad de México, CDMX, Mexico
You have come to this house, to this table. It is your house and it is your table. On it you will see countless “Cinderellas” of Mexican popular national food parade; they have dressed in festive garments to be rediscovered by you. They are the fruit of the culture and ingenuity of our people. Before, you will have seen them in humble dwellings and in rich houses, in markets and in squares with their busy dresses or Sunday clothes.
When you try to recognize them, dear diner, do not do it with lasts that harm their dignity as sovereigns; you do not need almost the steel that with a profusion of shapes adorns other tables. Something simpler, smoother, and more delicate is enough for you, don’t you remember that we are made of corn?
How to Make This Roasted Mexican Corn Salad Recipe
You will want to gather your equipment and ingredients before starting the recipe.
Equipment You Will Need
- Grill
- Knife
- Cutting Board
- Skillet
- Mixing Bowl
- Large Mixing Spoon
For the Corn Salad
- 1 tbsp olive oil
- 5 ears of corn
- 1 clove of garlic
- ¼ tsp salt
- ¼ tsp pepper
- 1 red bell pepper
- ½ cup cilantro
- ¼ cup red onion
- 1 jalapeño
- 15 oz can black beans
For the Dressing
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 clove of garlic
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup queso fresco cheese
For the Garnish
- 2 green onions, chopped
- cilantro
- avocado
- queso fresco cheese
Time needed: 35 minutes.
How to cook Mexican Corn Salad
- Grill the Corn on the Cobb
Grill your corn then cut the kernels from the cobs. If you are not able to grill it, heat a large skillet and add olive oil. Then add the corn, 1/4 tsp salt, 1/4 tsp pepper, and 1 garlic clove (minced). Cook the corn kernels until you get a little bit of browning on them. Add corn to a large bowl.
- Chop the Vegetables
Chop all of the veggies and cilantro. Then mince the garlic. Add to the bowl then add the black beans to the bowl.
- Mix the Dressing
Mix the dressing ingredients together. Stir the dressing into the salad until well combined.
If you liked this dish please Rate This Recipe and leave a comment.
Mexican Corn Salad
Please Rate this Recipe
Equipment
- 1 BBQ Grill
- 1 Skillet
Ingredients
Corn Salad
- 1 tbsp olive oil
- 5 corn on the cob 4 cups of kernels shucked and kernels removed
- 1 clove garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 red bell pepper diced
- ½ cup dried cilantro chopped
- ¼ cup red onion diced
- 1 jalapeño pepper seeded & diced
- 1 can black beans 15 oz can drained & rinsed
Dressing
- 2 tbsp mayonnaise
- 2 tbsp sour cream or plain Greek Yogurt
- 1 tbsp lime juice or more to taste
- 1 clove garlic pressed or grated on microplaner
- ¼ tsp chili powder
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup queso fresco cheese crumbled
Garnish
Instructions
- Grill your corn then cut the kernels from the cobs. If you are not able to grill it, heat a large skillet and add olive oil. Then add the corn, 1/4 tsp salt and 1/4 tsp pepper, and 1 garlic clove (minced). Cook the corn kernels until you get a little bit of browning on them. Add corn to a large bowl.1 tbsp olive oil, 5 corn on the cob, 1 clove garlic, ¼ tsp salt, ¼ tsp black pepper
- Chop all of the veggies and cilantro. Then mince the garlic. Add to the bowl.1 red bell pepper, ½ cup dried cilantro, ¼ cup red onion, 1 jalapeño pepper
- Add the black beans to the bowl.1 can black beans
- Mix the dressing ingredients together.2 tbsp mayonnaise, 2 tbsp sour cream, 1 tbsp lime juice, 1 clove garlic, ¼ tsp chili powder, ¼ tsp ground cumin, ¼ tsp smoked paprika, ¼ tsp salt, ¼ tsp black pepper, ½ cup queso fresco cheese
- Stir the dressing into the salad until well combined.
- Serve with your choice of garnishes.2 green onion, dried cilantro, avocados, queso fresco cheese
Nutrition
Other Recipes That Will Go Well With Mexican Corn Salad
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Nacho Hot Dogs – Copyright BY Restaurante El Cardenal – https://www.restauranteelcardenal.com/
- By Gobierno CDMX – HJ2A4913, CC0, https://commons.wikimedia.org/w/index.php?curid=115335826
- By Xavier Quetzalcoatl Contreras Castillo – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=28794946
- By Dennis Jarvis from Halifax, Canada – Mexico-3271 – Zócalo, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=66976904
- By Yrovira16 – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=73332072
- By México en Fotos, A.C. – https://www.flickr.com/photos/[email protected]/51855689872/, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=114886872
