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Mexican corn salad

Posted on February 15 2021

Mexican corn salad

Serves 6-8
  • 5 cups of fresh corn cut from the cob (approx. 6)
  • 30g butter
  • 1/2 cup finely grated parmesan
  • 2 garlic gloves, crushed
  • 1/4 cup sour cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup mayonnaise
  • 1 Tbsp jalapeno, deseeded and finely chopped (or more if you like it hot)
  • 1 cup coriander, roughly chopped
  • 1 cup shallots, finely sliced
  • 1/2 cup red onion, finely chopped
  • 2-3 Tbsp freshly squeezed lime juice (or as much as you like)
  • 60g fetta to garnish (optional)
  • additional slices of jalapeno, coriander, lime wedges to garnish (optional)


1. Cut the corn off the cobs. Once this is done, melt butter in a large frying pan on a high heat. Add the garlic, followed by the corn and cook for 5 minutes, stir every now and then, until the corn is cooked and there are golden brown kernels throughout. Add salt and pepper to the pan, whilst corn is cooking

2. Once the corn is ready, transfer it to a large bowl. Add the mayonnaise, sour cream, lime juice and parmesan. Mix well, the heat will melt the ingredients and it will turn into a creamy dressing. Add the coriander, red onion, shallots and jalapeno and toss through

3. Serve at room temperature with additional jalapeno and coriander sprinkled on top, along with the fetta. Lime wedges can be served on the side

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