Mexican Corn Salad ( No Mayo)

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Mexican Corn Salad with no mayo added, a lighter take on the classic Mexican recipe. This salad is made with pan-charred corn, feta, pickled jalapenos, sour cream and spring onions and has a zesty touch of lime that brings out the best flavours. A must-try side dish for the BBQ season, this summer salad is incredibly easy to make and so delicious!

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Mexican

Servings: people

Calories: 221kcal

Author: Daniela Apostol

Ingredients

4 corn on the cob
¼ cup sour cream ( 65 g)
2 tablespoon butter (30 g)
1 spring onion
1 red pepper
1 pickled jalapeno (sliced)
½ cup crumbled feta cheese (100 g)
juice from half a lime
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoon freshly-chopped parsley

Instructions

To shave the corn off the cob, hold the corn upright, and use a sharp knife to slice downwards, rotating the corn to remove all the kernels.
Melt the butter in a large frying pan set over a medium to high heat, then add the corn.
Fry, stirring occasionally, until the corn is charred enough - it can take 7-8 minutes depending on how charred you like it.
Add the charred corn to a salad bowl, add the sour cream and mix well.
Add the lime juice, crumbled feta, chopped spring onion, red pepper and jalapenos, season with salt and pepper and garnish with fresh parsley.
Mix well an enjoy!

Video

Notes

You can make the salad in advance and store it in the fridge in an air tight container to keep the ingredients fresh, but I would consume it within 24 hours.
Charring the corn adds so much flavour, I wouldn'd skip this step. You can also grill the corn, or air fry it, my Air Fryer Corn on the Cob is incredibly delicious. All you have to do is shave the corn off the cob, and follow the exact same steps.
If you only have frozen corn on the cob, thaw it first, then pat dry it with kitchen paper to reduce moisture. Boiling the frozen corn can make it too watery.

Nutrition